Ginger-Lime Torte

• 1/2 cup boiling water
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 cup cold water
• 25 gingersnaps, finely crushed
• 1/4 cup butter or margarine, melted
• 2 Tbsp. sugar
• 2 tubs (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 2-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
• 1 Tbsp. lime zest Safeway 3 ct For $1.00 thru 02/09

1. Add boiling water to gelatin mix in small bowl; stir 2 min.
2. until completely dissolved.
3. Stir in cold water.
4. Cool completely.
5. Meanwhile, mix cookie crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
6. Beat reduced-fat cream cheese in large bowl with mixer until creamy.
7. Gradually beat in gelatin until blended.
8. Refrigerate 15 to 20 min.
9. or until slightly thickened.
10. Whisk in 2 cups COOL WHIP and zest.
11. Pour over crust.
12. Refrigerate 4 hours or until firm.
13. Top with remaining COOL WHIP just before serving.

boiling water, gelatin, cold water, butter, sugar, tubs, topping, lime zest

Taken from www.kraftrecipes.com/recipes/ginger-lime-torte-69091.aspx (may not work)