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Key Lime Dessert with Raspberry Sauce

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  • Prep 45 min
  • Total 6 hr 45 min
  • Servings 24
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For a festive finale to a gathering, try this pretty treat that serves 24. You can have it chilling in less than an hour.
Updated Apr 12, 2016



  • 2 (3-oz.) pkg. Jell-O™ lime-flavored 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

Raspberry Sauce

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

Garnish, if desired

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Key limes originated from Key West, Florida, but are also grown in Mexico, the Caribbean and Latin America. They are small limes with a thin skin, yellowish-green color and delicate tart flavor.
  • tip 2
    If you cannot find Key lime juice, regular Persian lime juice can be used but decrease the amount in the filling to 3/4 cup.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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