This one is super easy, I actually do a shortcut on this one that my mother never would have done. I use Cool Whip in place of the dream whip. When I have the time to fuss over it, I'll use dream whip - it does make it heavenly creamy!
KEY LIME CHEESECAKE
2 Graham cracker crusts
1 lg box lime jello
2 cups boiling water
1 brick cream cheese, cut into chunks
8 oz Cool Whip
In large mixing bowl, pour boiling water over lime jello. Stir well until jello is completely disolved. Carefully drop cream cheese chunks into hot jello. Stir briskly with whisk until cream cheese is completely stirred in. You shouldn't see "chunks" of cream cheese anymore. Now add 4 or 5 ice cubes to it to cool your jello mixture down a bit. Stir until they are disolved. Carefully fold in the Cool Whip and stir until combined. Pour into prepared graham cracker crusts and refrigerate for 2 or 3 hours or until set. Garnish with more cool whip and fresh lime slices.
Yeild: 16 servings