Key Lime Mousse Cake

By á-178825

Makes 1 (10 in.) Cake. Paula Deen recipe. Summertime dessert. Requires no baking & is served frozen. Make Ahead & Freeze for 8 hours.

Ingredients

• Crust
• 2 c graham cracker crumbs
• 1/2 c butter, melted
• 1/4 c sugar
• Filling
• 6 T fresh Key lime juice (If cannot find fresh Key limes, bottled Nellie & Joe's Famous Key West Lime Juice is the recommended substitute.)
• 1/4 oz envelope unflavored gelatin
• 2 1/2 c cold heavy whipping cream, divided
• 10 (1 oz) squares white chocolate, chopped
• 3 (8 oz) pkgs cream cheese, softened
• 1 c sugar
• 1 1/2 T lime zest
• Garnish: white chocolate curls, lime wedges

Preparation

Step 1

For crust: In med bowl stir together all ingredients. Press into bottom & up sides of 10 in, springform pan; refrigerate.

For filling: In small bowl stir together lime juice & gelatin; let stand for 5 minutes until softened. In small pan cook 1/2 c cream & white chocolate over low heat, stirring frequently until mixture is melted & smooth. Stir in gelatin mixture until dissolved & let cool completely.

In Lg bowl beat cream cheese, sugar & lime zest with a mixer at medium speed until combined. Add white chocolate mixture & beat at low speed until combined.

In another Lg bowl beat remaining 2 c cream with a mixer at high speed until soft peaks form. Fold whipped cream into white chocolate mixture & pour into prepared crust. Cover & freeze for 8 hours.

Remove from freezer & gently run a knife around edges of pan to release crust from sides of pan. Garnish with white chocolate curls & lime wedges, if desired. To serve, cut into wedges using a knife that has been dipped into hot water & dried between cuts.