Key Lime Dessert with Raspberry Sauce

 

2

(3-oz.) pkg. lime flavor gelatin

2

cups boiling water

1

cup Key lime juice

2

(14-oz.) cans sweetened condensed milk (not evaporated)

1

pint (2 cups) whipping cream

45

graham cracker squares

2

tablespoons Key lime juice

2

tablespoons water

1

(18-oz.) jar (1 1/2 cups) seedless raspberry jam

2

tablespoons water

Fresh raspberries

Grated lime peel or fresh mint leaves

• 1 In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
• 2 In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
• 3 Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.
• 4 In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.
• 5 Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
• 6 Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.