Key Lime Pecan Tart

Crust
2 cups Golden Grahams® cereal, finely crushed (3/4 cup)
6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), finely crushed (heaping 1 cup)*
1/2 cup chopped pecans, ground
2 tablespoons granulated sugar
7 tablespoons butter or margarine, melted

Filling
1/4 cup Key lime or regular lime juice
1/2 package (1 1/2 teaspoons) unflavored gelatin
1 package (8 oz) cream cheese, softened
1 box (4-serving size) lemon instant pudding and pie filling mix
3 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
1/2 cup granulated sugar
1/2 cup chopped pecans

Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.

Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin.. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.

In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.

Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve.. Store in refrigerator.

12 servings


Pyrex 3-Piece Glass Measuring Cup Set

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