Ingredients
2
cups Golden Grahams™ cereal, finely crushed (3/4 cup)
6
Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), finely crushed (heaping 1 cup)*
1/2
cup chopped pecans, ground
2
tablespoons granulated sugar
7
tablespoons butter or margarine, melted
1/4
cup Key lime or regular lime juice
1/2
package (1 1/2 teaspoons) unflavored gelatin
1
package (8 oz) cream cheese, softened
1
box (4-serving size) lemon instant pudding and pie filling mix
3
containers (6 oz each) Yoplait® Original yogurt Key lime pie
1/2
cup granulated sugar
1/2
cup chopped pecans
Preparation
Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.
