"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mini Lime Cheesecakes Recipe

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This recipe for Mini Lime Cheesecakes, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Deen's Cookbook
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups gingersnap cookie crumbs
2 tbsp packed brown sugar
1/4 cup unsalted butter, melted
1 1/2 cups milk
1 (3.4 oz) package cheesecake flavored instant pudding and pie filling
1 (8oz) package cream cheese, softened
1/2 cup confectioner's sugar
1 tbsp lime zest
1/4 cup fresh lime juice
1 tbsp vanilla

Directions:
Directions:
Preheat oven to 350. In a medium bowl, combine gingersnap crumbs, brown sugar, and butter. Press in the bottoms and up the sides of a 12-cup mini cheesecake pan. Bake for 10 minutes. Cool completely. In a medium bowl, combine milk and pudding mix. Beat at med speed for 2 minutes or until thickened. In a small bowl, combine cream cheese and confectioner's sugar. Beat at low speed until smooth. Beat in zest, juice, and vanilla. Add cream cheese mixture to pudding mix, and beat until smooth. Spoon mixture evenly into prepared crusts. Cover, and freeze for at least 8 hours. Place cheesecakes in refrigerator 30 minutes before serving.

 

 

 

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