Ingredients Jump to Instructions ↓

  1. 40 Nilla wafers, finely crushed

  2. 1/2 stick melted butter

  3. 1 tablespoon sugar

  4. 1/4 teaspoon each of lemon and lime zest Layer

  5. 1 package (3 ounces) lime flavored Jell-O

  6. 2 teaspoons lime juice

  7. 1/2 teaspoon lime zest Layer

  8. 2 ounces softened Philadelphia cream cheese

  9. 2 cups Cool Whip, thawed

  10. 1/2 cup powdered sugar

  11. 1 package (3 ounces) lemon Jell-o

  12. 1/2 teaspoon lemon zest

  13. 2 teaspoons lemon juice few drops of yellow food coloring Garnish: Cool Whip and sliced, fresh limes and lemons, for garnish, if desired

Instructions Jump to Ingredients ↑

  1. Directions Preheat oven to 350 degrees. Crust: In a medium bowl, stir together cookies, butter, sugar and lemon and lime zest with a fork until moistened. Press into an 8 or 9-inch pie crust. Bake for 8 to 10 minutes. Crust will look set and not wet when done. Cool completely. Layer 1: Beat together cream cheese, powdered sugar, Jell-O, lime juice and lime zest in a large bowl on medium speed with mixer until well mixed. Fold in Cool Whip with spatula until thoroughly mixed. Spread evenly onto the crust, and place in freezer for 5 minutes. Layer 2: Beat together cream cheese, powdered sugar, Jell-O, lemon zest, lemon juice and food coloring in a large bowl until well mixed. Again on medium speed with mixer. Fold in Cool Whip with a spatula until thoroughly incorporated. Place this mixture evenly on top of the lime layer. Refrigerate until firm, at least three hours. Can be refrigerated overnight as well. Top with dollops of Cool Whip and arrange fresh lemon and lime slices on top, if desired. Cover any leftovers loosely with plastic wrap and refrigerate. NOTE: You can also experiment with your favorite JELL-O flavors to vary the taste of your pie. There are many possibilities and they all depend on your particular taste.


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