Ingredients Jump to Instructions ↓

  1. from Debbie Cusick

  2. 1 package sugar-free lime Jello

  3. 2 tbsp. key lime juice

  4. 1/3 cup boiling water

  5. 1/3 cup cold water

  6. 2 8-oz packages cream cheese, softened

  7. 1/2 cup heavy cream

  8. 1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp. Splenda

  9. 1 tsp. coconut extract

  10. 1 cup pecans, ground

  11. 1 tbsp. butter

  12. 2 tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the Jello with

  13. 1/3 cup boiling water until all the gelatine has dissolved. Then add cold water and stir. When gelatine is dissolved add the key lime juice if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least

  14. 2 hours so jello can set. Entire recipe has

  15. 44g carbohydrates and 10g fibre and should serve


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