Sunday, August 16, 2015

Key Lime Pie Lasagna

Key Lime Pie Lasagna

For crust:
1 cup flour
2 Tablespoons sugar
½ cup butter-melted
½ cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)

For cheesecake layer:
6 oz. cream cheese- softened
⅔ cup powdered sugar
⅔ cup whipped topping
½ teaspoon vanilla
For key lime layer:
2 Tablespoon cornstarch
¾ cup key lime juice
¾ cup sugar
4 egg yolks-slightly beaten
5 Tablespoon butter
green food coloring-optional
1 ½ cup whipped topping

For topping:
1 cup whipped topping
⅓ cup nuts-chopped

Preheat oven at 350 F and spray the bottom of 9x9 inch baking dish.
In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and ½ teaspoon vanilla and spread over cooled crust. Set in the fridge.
In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 ½ cup whipped topping and spread onto cheesecake layer.
Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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