Don’t skimp and buy bottled lime juice, however.
Fresh juice is so much better, so take the extra time to juice your limes.
Garnish with thin lime slices and mint.
Credit: Caitlin Bensel, Food Styling: Margaret Dickey, Prop Styling: Kay E Clarke
Ingredients
1(16 1/4-oz.)
packagelime-flavored gelatin
1 1/2cupshot water
3(8-oz.)
packagescream cheese, softened
2cupssweetened condensed milk (from 2 [14-oz.]
containerfrozen whipped topping, thawed
1medium lime, thinly sliced
Directions
Preheat oven to 325F.
Pour batter into a 17- x 13-inch rimmed baking sheet coated with baking spray; spread batter evenly.
Place on a wire rack; using a fork, liberally prick holes all over top of warm cake.
Whisk together gelatin and hot water in a small heatproof bowl until gelatin is dissolved.
Pour mixture over surface of warm cake, letting it soak into cake.
Let cake cool 30 minutes.
Pour mixture over cooled cake; spread into an even layer.
Chill until top is set, about 8 hours or overnight.
