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| Ingredients: |
1 1/4 C Crushed, salted nuts of choice
1/2 C Splenda
3/8 C Butter, melted
1 (8oz) Cream cheese
1 1/2 C Heavy cream
1 (3.5 oz) Sugar free instant vanilla pudding mix
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1/2 Lime juice
1 t Rum extract
2 t Grated lime zest
1 t Grated lemon zest
1 Cup heavy cream, sweetened to taste with splenda and whipped
Lime zest
2 Limes, thinly sliced |
| Cooking
Instructions: |
CRUST:
Preheat oven to 400 degrees.
In a medium bowl, combine salted nuts, splenda, and melted butter. Mix well.
Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.
Bake crust in oven for about 7 minutes or until firm and lightly browned. Remove from oven and let cool completely.
FILLING:
Allow cream cheese to reach room temperature.
In a large bowl beat cream cheese until smooth.
In a separate bowl, combine pudding mix and cream. Mix this mixture into the cream cheese.
Beat in lime juice, rum extract, lemon and lime zest.
Fold 1/2 of the whipped cream into the mixture, then pour into cooled crust.
Cover and refrigerate overnight.
Garnish with remaining whipped cream, lime zest and slices. |
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