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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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Something a little different if you're looking for a Mexican dessert. Adapted from a little cookbook I have called Mexican Desserts and Drinks. Prep/cook times are guesses. Ingredients:
8 sheets graham crackers, crushed |
6 tablespoons butter or 6 tablespoons margarine, melted |
1/4 cup sugar |
1/2 cup nuts, crushed in food processor (any kind) |
1/2 teaspoon salt (omit this if using salted nuts) |
2 (1/4 ounce) envelopes unflavored gelatin |
2 cups half-and-half |
1/3 cup sugar |
1 (12 ounce) container frozen whipped topping, thawed |
1/2 cup rum (any kind, whatever you prefer) |
1 teaspoon rum extract |
Directions:
1. CRUST:.
2. Preheat oven to 325ºF.
3. In a mixing bowl, blend all crust ingredients until well-mixed. Press mixture into a 10 inch springform pan, going 1/2 inch up the sides. Bake at 325ºF for 10-15 minutes, or until lightly browned. Set aside to cool.
4. FILLING:
5. In a medium saucepan, sprinkle gelatin over half-and-half. Add sugar and cook over medium heat until both sugar and gelatin are dissolved. Cool completely.
6. Scrape thawed whipped topping into a large bowl. Fold in cooled gelatin mixture until well-mixed. Mix in rum and rum extract. Pour into prepared crust. Chill for at least two hours before serving.
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