Name: Key Lime Mousse with Gingersnap Cookies
Prep time: 60 s
Total time: 60 s
Yield: 8
Ingredients: 1 teaspoon unflavored gelatin; 1/4 cup boiling water; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 4 ounces cream cheeseat room temperature; 1 jar (7 ounces) marshmallow cream; 1/3 cup powdered sugar; 2 tablespoons key lime juice; 2 teaspoons key lime zest (about 5 key limes)plus extra for garnish; 8 gingersnap cookies

INGREDIENTS

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1 teaspoon unflavored gelatin
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1/4 cup boiling water
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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4 ounces cream cheese, at room temperature
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1 jar (7 ounces) marshmallow cream
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1/3 cup powdered sugar
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2 tablespoons key lime juice
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2 teaspoons key lime zest (about 5 key limes), plus extra for garnish
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8 gingersnap cookies

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Sprinkle gelatin over water in small bowl; stir to dissolve. Cool slightly. Pour evaporated milk into medium mixer bowl. Add gelatin and stir. Place bowl in freezer for about 30 to 40 minutes or until ice crystals form around edge of bowl.

Step 2

Beat cream cheese in medium bowl on high until light and fluffy. Add marshmallow cream; beat until light and fluffy; set aside.

Step 3

Remove chilled evaporated milk from freezer. Beat on high speed for 1 to 2 minutes or until stiff peaks form. Slowly add powdered sugar and continue beating for 1 minute. Add beaten cream cheese mixture to whipped milk; beat until blended. Stir in lime juice and 2 tablespoons lime zest. Spoon into serving dishes; refrigerate for at least 1 hour. Sprinkle each serving with remaining lime zest, if desired. Insert cookie into each mousse.