Ginger Lime Torte is easy to make and so delicious!

We love this easy dessert…it’s both sweet and tart. We love it year round, but especially in the spring time, or for St. Patrick’s Day…or serve it for March 14th – Pie Day (3.14)! There is green lime jello in this dessert. Did you know that green jello is the official state snack of Utah?! I think it’s pretty funny. Growing up, green jello with shredded carrots was the sneaky way our parents would get us to eat raw carrots, plus jello is cheap! It was a win/win! Fun Fact: In 2002 when Salt Lake City hosted the Winter Olympic Games, the green jello Olympic trading pin was the most coveted pin.

What you need to make this Ginger Lime Torte:

Lime Jello
boiling water
cold water
gingersnap cookies
butter
sugar
cream cheese
cool whip
zest of one lime

How to make this Ginger Lime Torte:

Make the jello: Add boiling water to the lime jello and mix it in a small bowl; stir for 2 minutes, until completely dissolved. Stir in the cold water. Cool completely.
Make the Gingersnap Crust: Meanwhile, mix the crushed cookie crumbs, butter and sugar together and press firmly into the bottom of 9-inch springform pan or a glass pie plate.
Prepare the filling: Beat cream cheese in large bowl with mixer until creamy. Gradually beat in the cooled lime green jello until blended. Refrigerate 15 to 20 min. or until slightly thickened. Whisk in the cool whip and pour it into the crust.
Cool and garnish: Refrigerate 4 hours or until firm. Or if in a hurry, you can stick it in the freezer for a 2 hours before serving. Garnish with lime zest and whipped cream.

How to store this Ginger Lime Torte:

Store this torte in the refrigerator until ready to be eaten. It will last up to 3 days!

Difference between a torte and pie:

A torte and pie are very similar in many ways, but usually a torte does not have a top shell, and is filled with jelly or custard.

Crushing gingersnap cookies:

The bottom of this torte is made with crushed gingersnap cookies. The more fine you can crush your cookies the better. To crush them you can use a food processor, your blender…or if you don’t have one just put them in a zip lock bag and crush with a rolling pin.

Ginger Lime Torte

This Ginger Lime Torte is delicious and so refreshing. With a gingersnap cookie crust and creamy lime pie filling. It's such a good combination.

Course Dessert

Author Kami | NoBiggie.net

Ingredients

1/2 cup boiling water
1 3oz. package lime flavored jello
1 cup cold water
25 gingersnap cookies crushed fine
4 tablespoons butter (1/2 stick) melted
2 tablespoon sugar
1 8oz. package cream cheese
1 regular container Cool Whip thawed
1 tablespoon lime zest

Instructions

Add boiling water to the lime jello and mix it in a bowl; stir for 2 minutes, until completely dissolved. Stir in the cold water. Cool completely.
Meanwhile, mix the crushed cookie crumbs, butter and sugar together and press firmly into the bottom of a 9-inch springform pan or a glass pie plate.
Beat cream cheese in large bowl with a mixer until creamy. Gradually beat in the cooled lime green jello until blended. Refrigerate 15 to 20 min. or until slightly thickened. Whisk in the cool whip and pour it into the crust.
Refrigerate 4 hours or until firm. Or if in a hurry, you can stick it in the freezer for 2 hours before serving. Garnish with lime zest and whipped cream.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

More Recipes like this that we LOVE:

I worked with my friend Jyl of Mom it Forward in preparing this delicious Ginger Lime Torte for her to take on our local news station. We were cracking up about her bright green jacket…it went invisible on the Weather green screen!