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Key Lime Pecan Tart
- Prep Time -
- Cook Time -
- Serves 12
Recipe Provided By: Pillsbury Bake-Off®
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Pillsbury Bake-Off® on Yahoo! Food
1. Ingredients
- 2 cups Golden Grahams(R) cereal, finely crushed
- 6 Nature Valley(R) pecan crunch crunchy granola bars, finely crushed*
- 1/2 cup chopped pecans, ground
- 2 tablespoons granulated sugar
- 7 tablespoons butter or margarine, melted
- 1/4 cup Key lime or regular lime juice
- 1 1/2 teaspoons unflavored gelatin
- 1 (8 ounce) package cream cheese, softened
- 1 (4-serving size) package lemon instant pudding and pie filling mix
- 3 (6 ounce) containers Yoplait(R) Light Fat Free Key lime pie yogurt
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans
Nutrition Info
Per Serving
- Calories: 316 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 1 g
- Fat: 21 g
- Protein: 4 g
- Sugars: 18 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 350 degrees F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
- Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
- Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.
Yield: 12 servings
3. Still Hungry?
Crunchy crust, crispy topping and a creamy tropical filling are combined to make this refreshing yet decadent dessert.
Notes:
Submitted by
Sue Tyner, Tustin, CA
Bake-Off(R) Contest 42, 2006
Note
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
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