Key Lime Dessert with Raspberry Sauce

Another perfect summertime recipe.  This time it’s Key Lime Dessert with Raspberry Sauce.  It’s a wonderful no-bake dessert so you don’t have to heat up the kitchen to enjoy it.  I found this one day when I was looking for something different to make.  It is light and cool and tart and I probably ate more than my share of it.  Don’t be put off by the list of ingredients.  Nothing is too exotic or hard to find.   I’m looking forward to time with family and friends so I have a reason to make it again.  

Filling:

  • 2 boxes (4-serving size each) lime-flavored gelatin
  • 2 cups boiling water
  • 1 cup Key lime juice
  • 2 cans (14-oz each) sweetened condensed milk (not evaporated milk)
  • 1 pint (2 cups) whipping cream

Crust:

  • 45 graham cracker squares
  • 2 Tablespoons Key lime juice
  • 2 Tablespoons water

Raspberry Sauce:

  • 1 jar (18 oz) seedless raspberry jam
  • 2 Tablespoons water

Garnish:

  • Fresh raspberries, if desired
  • Grated lime peel or fresh mint leaves, if desired

  1. In very large bowl, stir gelatin and boiling water for 2-3 minutes or until dissolved.  Add 1 cup lime juice and the 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 13×9-inch pan with cooking spray.  Arrange 5 cracker squares down length of pan; repeat forming 2 additional rows using a total of 15 cracker squares to cover bottom of pan.  Set aside.
  4. In small bowl, mix 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 microwavable bowl, mix jam and 2 Tablespoons water.  Microwave on medium power about 30 seconds, stirring twice, until jam is melted.  Cover and refrigerate until serving time.
  6. Cut dessert into squares.  Place dessert squares onto plates, drizzle each piece with 1 Tablespoon of the raspberry sauce, and garnish as desired.  Store remaining dessert in refrigerator.

Makes 24 servings.