Lemon Gelatin Pie

D´Gari
Get ready to prepare a no-bake dessert, it's perfect for sharing! Try this lemon gelatin pie recipe, as the combination of flavors is very refreshing thanks to the mix of D’Gari® Lemon Flavored Gelatin, cream cheese, and condensed milk. To top it off, the layers of D’Gari® Lemon Flavored Gelatin contrast perfectly with a crunchy layer of cookie.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 240 grams vanilla cookies, crushed, 2 cups
  • 250 milliliters butter, melted, 1/4 cup
  • 120 grams D’Gari ® lemon flavored gelatin, 1 bag
  • 500 milliliters water, hot, 2 cups
  • 500 milliliters water, cold, 2 cups
  • 120 grams D’Gari ® lemon flavored gelatin, 1 bag
  • 500 milliliters water, hot, 2 cups
  • 90 grams cream cheese, in medium cubes, 1/2 cup
  • 187 milliliters condensed milk, 1/2 cup
  • lime, sliced, for decoration
  • peppermint, for decoration
Preparation
30 mins
Low
  • In a bowl, mix the crushed cookie and melted butter. Place in a rectangular mold with a board or something to help you unmold it, and non-stick plastic wrap or acetate. Using a spoon or your hands, press to form a thin layer at the bottom. Refrigerate for 30 minutes.
  • Mix the packet of D’Gari® Lemon Flavored Gelatin and the hot water in a bowl until well dissolved. Once fully dissolved, pour in the cold water and mix. Add half of the mixture to the rectangular mold over the cookie and refrigerate for 30 minutes.
  • For the creamy gelatin: Mix the D’Gari® Lemon Flavored Gelatin with 500ml of hot water in a bowl until completely dissolved. Blend the previously dissolved D’Gari® Lemon Flavored Gelatin, cream cheese, and condensed milk for 2 to 3 minutes. Pour the mixture into the mold and refrigerate for 30 minutes. When it is semi-set, add the remaining prepared D’Gari® Lemon Flavored Gelatin with water, and refrigerate for at least 1 hour.
  • Unmold the lemon gelatin pie, place it on a serving plate, and decorate with lemon slices and mint leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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