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The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.
This recipe is:
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Quick
Nutritional Facts 1 serving (1 piece) equals 348 calories, 25 g fat (15 g saturated fat), 77 mg cholesterol, 206 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.
Originally published as White Chocolate Lime Mousse Cake in Country Woman January/February 2002, p31
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Reviewed on Mar. 10, 2012 by FrogQueen47
Fabulous!!! I made this last night for a bunco party. The women at first thought this was professionally made due to its appearance. Two changes I made: substituted with neufchatel cream cheese, 1/3 less fast, and used 1/2 gingersnaps and 1/2 lemon cookie wafers for crust--due to a comment saying gingersnaps were overpowering--perfect combo. I decorated top of cake with 5 lime slices, 1 long lime curl and 5 gold chocolate coin candies to look similar to the above picture. Most everyone was taking 2-3 slices. Very re-freshing flavor, velvety smooth texture; most definitely will make again!
Reviewed on Apr. 20, 2011 by Maureen1958
My daughter made this dessert and it was wonderful. She even used Splenda instead of the sugar which it still turned up great
Reviewed on Apr. 07, 2011 by conchitabunny
I love this recipe!! I had discovered it years ago in the award winning book and since then had misplaced it. Thank goodness i was able to find it and now i can share its yummy goodness with the world again!!!
Reviewed on Dec. 29, 2010 by dweeb_dancer
I made this for thanksgiving wanting to try something different. It was awesome. The texture was really smooth and the flavor was great. I thought the gingersnaps were over powering, and next time I will probably use Nilla wafers or something like that. Will definately make again.
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