Key Lime Pie Jello

By naqgal90

Ingredients

• Key Lime Layer
• 2 tablespoons (2 envelopes) unflavored gelatin powder
• 1/2 cup cold water
• 1/2 cup boiling water
• 1-1/4 cups (14-ounce can) sweetened condensed milk
• 1 tablespoon freshly grated lime zest (from 3 to 5 limes)
• 1/2 cup sour cream
• 1 drop green food coloring (optional)
• Crust Layer
• 1 tablespoon (1 envelope) unflavored gelatin powder
• 3/4 cup cold milk
• 1-1/2 cups crushed graham crackers

Preparation

Step 1

To make the first layer, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Whisk in the sweetened condensed milk, lime juice, lime zest, sour cream, and food coloring until the mixture is smooth. Spoon into a 6-cup mold. Refrigerate until the gelatin is set but not firm. Note: This layer may begin to set faster than the crust layer can be prepared, so it may be best to leave it at room temperature until the next layer is nearly ready. If the first layer does begin to set faster than the second layer can be prepared, dip the mold into a pan of hot water to slow the setting. Alternatively, reheat the key lime mixture in a saucepan until softened, pour it back into the mold, and wait for it to become set but not firm.

To make the second layer, in a saucepan, sprinkle the gelatin evenly over the cold milk and allow the gelatin to absorb the milk for 2 minutes. Bring the milk just to a boil over medium heat, being careful not to let the milk boil over. Remove from the heat. Allow the gelatin mixture to cool to room temperature; stir in the graham cracker crumbs. Gently spoon into the mold over the key lime layer. Refrigerate until firm. Unmold and serve.