Key Lime Pie Lasagna
Description
Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yumminess.
Ingredients
Crust:
1 c. flour
2 T. sugar
1/2 c. butter, melted
1/2 c. macadamia nuts or white chocolate chips, chopped finely (or chopped cashews, pecans, etc.)
Cheesecake layer:
6 oz. cream cheese, softened
2/3 c. powdered sugar
1 c. whipped topping (Cool Whip)
1/2 t. vanilla
Key Lime Layer:
2 T. cornstarch
3/4 c. key lime juice
3/4 c. sugar
4 egg yolks, slightly beaten
5 T. butter
green food coloring, optional
1 1/2 c. whipped topping (Cool Whip)
Topping:
1 c. whipped topping (Cool Whip)
1/3 c. nuts, chopped
Directions
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Preheat oven to 350 degrees. Spray the bottom of a 9 x 9 inch baking dish with non-stick cooking spray.
Crust:
In a bowl, combine crust ingredients; stir until well combined and crumbly; press into the bottom of prepared baking dish; bake for 20 minutes; remove from oven; let cool completely.
Cheesecake layer:
Mix together cream cheese and powdered sugar until smooth and creamy; fold in whipped topping and vanilla; spread over cooled crust. Place in the refrigerator.
Key lime layer:
In a medium saucepan, stir together sugar and cornstarch; stir in key lime juice and slightly beaten egg yolks; add butter; bring mixture to a very controlled simmer over medium-low heat, stirring almost constantly until thickened, until it coats the back of a metal spoon; remove from heat; cover with plastic wrap; refrigerate for at least 2 hours.
When key lime custard is cooled completely, add a few drops of green food coloring; mix well; stir in 1 1/2 c. whipped topping; spread onto cheesecake layer.
Top with 1 c. whipped topping and sprinkle chopped nuts. Place in the refrigerator for at least 4-5 hours or overnight. It can also be placed it in the freezer to serve like frozen dessert. It defrosts fairly quickly.