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    You are in: Home / Recipes / Key Lime Cheese Ball Recipe
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    Key Lime Cheese Ball

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 29, 2012

      The Taste of this recipe was terrific!!! However, it would not form a cheeseball. I chilled it for 24 hours or more and it was still too soft to form into a ball. I topped it with crushed graham crackers and served it like a dip. It disappointed me. I really wanted to serve in the cheeseball form. I have discovered adding one pack of unflavored gelatin to the recipe allows you to make this into a ball.

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    • on May 31, 2010

      I have made this several times, and everywhere I take this it is a huge hit. I sprinkle (appx. 1 T) lime jello in the mixture before I form into a ball. I wrap in plastic and place in the freezer until set. Forms a lovely ball. I then roll in graham crackers.

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    • on December 24, 2009

      This recipe is a real crowd pleaser! They way I got around the softness is to add more of the graham cracker into the cream cheese ball mix itself. This kept it together and was able to form the ball that stays. I still only use the 2 8oz pkgs of cream cheese this way.

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    • on April 21, 2008

      Taste was divine! I have made this twice now, and to rave reviews, but cannot seem to make it a cheese ball. It remains a gooey mess that spreads over the plate, even after chilling for 24+ hours.

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    Nutritional Facts for Key Lime Cheese Ball

    Serving Size: 1 (42 g)

    Servings Per Recipe: 26

    Amount Per Serving
    % Daily Value
    Calories 143.1
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 6.7 g
    Cholesterol 38.4 mg
    Sodium 116.1 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 0.0 g
    Sugars 6.5 g
    Protein 2.1 g

    The following items or measurements are not included:

    key lime zest

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