Ice Box Key Lime Pie

Okay, you are expecting a heat wave and don't want to have the oven on for hours, yet you want to have a few friends over and need a tasty, refreshing dessert. This is the answer to you problem - cool, refreshing, simple to make and a crowd pleaser!

Even better - no innocent Key Limes need to be harmed - regular supermarket limes are just fine!! This is not a traditional Key Lime Pie - but a favorite everywhere I take it!

SERVES: 8-10

Crust:

8 whole graham crackers, 2 Tbs sugar, 5 Tbs melted unsalted butter and 1 Tbs lime zest

Filling: 1/4 sugar, 2 Tbs lime zest, 8 oz cream cheese-softened, 1 (14 oz) can of sweetened condensed milk, 1/3 cup of instant vanilla pudding mix, 1 1/4 tsp unflavored gelatin. 1 cup fresh squeezed lime juice (about7-9 limes), 1 tsp vanilla extract

For the crust - adjust oven rack to middle and preheat oven to 350 degrees. Pulse crackers, sugar and lime zest together until finely ground. Add melted butter and pulse until the crumbs resemble damp sand. Press into bottom and sides of a 9-inch pie plate and bake until fragrant and brown around the edges - about 12-14 minutes. Cool completely!

Fro the filling - process sugar and zest in food processor until sugar turns bright green. Add cream cheese and mix until combined, scraping down sides as needed. Add condensed milk, pudding mix.

Set aside 2 Tbs of the lime juice, mix with the gelatin and heat in microwave for about 15 seconds - stir until dissolved and with machine running add to mixture in food processor. Add remaining juice and vanilla and mix until thoroughly combined.

Pour into cooled crust, cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes prior to slicing - ENJOY!!