Ginger-Lime Torte

Ingredients

• 0.3 cup butter melted
• 25  gingersnaps crushed finely
• 3 oz jell-o lime flavor gelatin 
• 1 Tbsp lime zest 
• 2 Tbsp sugar 
• 0.5 cup water boiling
• 1 cup water cold
• 2.5 cups cool whip lite whipped topping divided thawed
• 16 oz philadelphia 

Equipment

• bowl
• whisk
• blender
• springform pan

Directions

1. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely. Meanwhile, mix cookie crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
2. Beat reduced-fat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin until blended. Refrigerate 15 to 20 min. or until slightly thickened.
3. Whisk in 2 cups COOL WHIP and zest.
4. Pour over crust.
5. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.