Key Lime Pecan Tart
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Crust
- 2 cups Golden Grahams cereal, finely crushed
- 6 Nature Valley pecan crunch granola bars, finely crushed (3 pouches from a 8.9 oz. box, 1 cup)
- 1⁄2 cup chopped pecans, ground
- 2 tablespoons sugar
- 7 tablespoons butter, melted
-
Filling
- 1⁄4 cup key lime juice or 1/4 cup lime juice
- 0.5 (1/4 ounce) package unflavored gelatin (1 1/2 t.)
- 1 (8 ounce) package cream cheese, softened
- 1 (3 1/2 ounce) box lemon flavor instant pudding and pie filling (4 serving size)
- 3 (6 ounce) containers yoplait original 99% fat-free key lime yogurt
- 1⁄2 cup sugar
- 1⁄2 cup chopped pecans
directions
- Heat oven to 350. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11 or 10 inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
- Meanwhile, in 1 cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved, set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in ½ cup sugar until smooth.
- Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.
- Garnish the top with some whipped cream and lime slices if desired. I like to dip the edge of my lime slices in a little powdered sugar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg">
<img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">