no-bake keylime cheesecake
1 8 oz cream cheese
½ cup sugar
2 tablespoons key lime juice
1 container of whipped topping (thawed)
1 key lime zest
mini vanilla wafers
mix cream cheese, sugar and key lime juice until well blended
fold in whipped topping and key lime zest
fill shells and refrigerate for 30 min
key lime dessert with raspberry
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
1 1/3 c. vanilla wafer crumbs
1/4 c. sugar
1/4 c. plus 2 tbsp. butter, melted
1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
2 tablespoons water
garnish, if desired
grated lime peel or fresh mint leaves
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.
beat whipping cream until stiff peaks form.
gently fold whipped cream into gelatin mixture just until combined.
grease 13x9-inch pan.
combine all crust ingredients
press mixture into bottom and sides of a lightly greased 9 inch pie plate.
bake at 375 degrees for 5 minutes. cool.
pour filling over cracker crust; spread evenly.
gently tap pan on hard surface and push down any crackers that are close to surface.
cover with foil and freeze.
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.
watermelon basil jello shots
1/2 cup water
5 tablespoons frozen limeaid concentrate (thawed)
2 envelopes knox gelatin
2/3 cup regular or cherry vodka or hendricks gin
1/2 pound seedless watermelon chunks (about 2 cups)
10 large fresh basil leaves (about 1/4 cup)
1 drop rosewater (if desired)
1/4 inch thick seedless watermelon slices, for garnish (if desired)
combine watermelon and basil in food processor and process until very smooth.
strain through fine mesh strainer to remove any solids and set aside.
pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin.
allow the gelatin to soak for a minute or two.
heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.
stir in the vodka/gin, watermelon juice and rosewater.
pour mixture into loaf pan or molds.
place in refrigerator to cool, several hours or overnight.
the 78ish jello shots
2/3 cup st. germain liqueur
2/3 cup champagne, prosecco or cava
2/3 cup fresh grapefruit juice (strained to remove solids)
2 tsp sugar
2 envelopes knox gelatin
combine grapefruit juice and champagne in a medium saucepan,
sprinkle with gelatin.
allow gelatin to soak for a minute or two.
heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes).
remove from heat.
stir in st. germain.
refrigerate until fully set (several hours or overnight).