Yield: 12 Servings
|1½ pack||Graham crackers; crushed|
|And softened in a microwave|
|5||Jumbo eggs separated|
|2||Env. knox gelatin|
|⅔ cup||Fresh lime juice|
|1½ teaspoon||Fresh grated lemon peel|
|½ cup||Powdered sugar|
|Mix and pat into bottom and|
|Bake at 350 for 10 mins.|
|24 ounces||Cream cheese; unwrapped|
|½ cup||Light rum|
|1½ teaspoon||Fresh grated lime peel|
|1 pint||Whipping cream|
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.