Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray.
Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
Pour lime juice into a small saucepan; sprinkle with gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from heat.
Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 60 to set, then cover loosely and refrigerate 2 hours or overnight.
To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel.
Cal 139 Pro 2 Car 13 Fiber 0
Fat 9 (saturated fat) 4 Chol 33
This recipe has been added to the following public cookbooks:
sue's cookbook,
Shirl's Kitchen,
Marilyn's favorate,
linda's new recipe book,
Kathy's Cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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