Ginger-Lime Torte

• 2 cups gingersnaps, finely crushed
• 1/2 cup finely chopped pecans or almonds
• 6 Tbsp. butter, melted
• 3 cups hot water (140F to 160F)
• 1/2 cup JELL-O Lime Gelatin
• 1 qt. PHILADELPHIA Neufchatel Cheese, softened
• 1-1/2 qt. prepared DREAM WHIP Whipped Topping
• 1/4 cup grated lime zest
• 1/2 cup crystallized ginger, chopped

1. Mix gingersnap crumbs, nuts and butter.
2. Press half of the crumb mixture firmly onto bottom of each of 2 (9-inch) springform pans (or all of the crumb mixture onto bottom of 1 springform pan for trial recipe).
3. Bake at 300F for 6 to 8 minutes or until golden brown.
4. Cool completely on wire racks.
5. Meanwhile, add hot water to gelatin; stir until gelatin is completely dissolved.
6. Cool to room temperature.
7. Place Neufchatel cheese in 20-quart bowl (or 6-quart for trial recipe) of electric mixer fitted with paddle attachment.
8. Beat on medium speed 1 minute or until creamy.
9. Add gelatin, whipped topping, lime peel and ginger; beat on medium speed until well blended.
10. Pour evenly over crusts.
11. Refrigerate several hours or overnight.

pecans, butter, hot water, jello, philadelphia neufchatel cheese, lime zest, ginger

Taken from www.kraftrecipes.com/recipes/-2715.aspx (may not work)