Lime Chiffon

I just got back from a wonderful 4-day trip to Chicago with my sister. We ate lots of good food, which I will be sharing with you shortly, but I need to post one last item from her birthday barbecue a few weeks ago.

My sister's favorite dessert ever is Key Lime Pie, when she said that is what she wanted for her birthday, I suggested she make Lime Chiffon because it is very similar and is super simple! Since I made all of the side dishes, she decided she wanted to make her own dessert (but I did also bring some peanut butter truffle brownies by request), and even though it was her birthday, I let her do it! I found this recipe back when I was in high school, and it became a summertime staple with my family. It is cool and refreshing, and makes it possible for just a few minutes to forget that we live in the desert! This is really quick to throw together, just make sure you allow enough chilling time or you will have a soupy mess! P.S. Sorry about the photo, we had already started eating before I remembered to take the picture.

Lime Chiffon

1½ c. graham cracker crumbs

1/3 c. sugar

½ c. melted butter or margarine

1 pkg. (3 oz.) lime gelatin

1 c. boiling water

2 pkgs. (one 8 oz. & one 3 oz.) cream cheese, softened

1 c. sugar

1 tsp. vanilla extract

1 carton (16 oz.) cool whip, thawed

Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 9 x 13 inch baking dish; set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until combined. Fold in cool whip. Spoon over crust; sprinkle reserved crumbs. Cover and refrigerate for 3 hours or until set.