Yield: 12 servings
|1½ pack||Graham crackers, crushed|
|6 \N||Butter, melted|
|24 ounces||Cream cheese, softened|
|5 \N||Jumbo eggs, separated|
|2 \N||Env. knox gelatin|
|½ cup||Light rum|
|⅔ cup||Fresh lime juice|
|1½ teaspoon||Fresh grated lime peel|
|1½ teaspoon||Fresh grated lemon peel|
|1 pint||Whipping cream|
|½ cup||Powdered sugar|
Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well.
Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture.
Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.