In order to use up the last bit of lime juice from a recipe I made last week, I came up with this fun twist on my favorite summer dessert. It's a delicious way to cool off on those hot summer days.
Lime Frozen Cheesecake Pops
Makes: approx. 15 pops
Make ahead: Freeze for at least 4 hours.
2 1/2 tbs. lime jello
1/2 cup boiling water
1/2 cup cold water
4 oz. cream cheese
1/2 cup sugar
1 1/2 tbs. lime juice
3/4 cup evaporated milk
5 graham cracker squares, crushed or
1/2 cup graham cracker crumbs
1 1/2 tbs. butter, melted
1. Put lime jello in a bowl and add hot water. Stir until jello is dissolved. Stir in cold water and refrigerate for an hour or until completely cool. While jello is cooling, put mixing bowl and evaporated milk in the refrigerator (this will help it whip up better).
2. In a mixing bowl beat cream cheese, sugar and lime juice; add jello and mix well.
3. In a mixer with whisk attachment or hand mixer, beat evaporated milk in chilled bowl until light and fluffy. Add cream cheese/jello mixture to whipped milk and mix just until combined.
4. Set popsicle molds or disposable cups onto a baking sheet and pour filling into cups. Mix together graham cracker crumbs and butter. Sprinkle onto filling and press down lightly. If using disposable cups, freeze for 45 minutes to an hour, remove from freezer and insert popsicle sticks. Return to freezer and freeze until firm 4 - 5 hours.