Key Lime Pecan Tart

Ingredients

2 hours 35 mins

12 servings

Crust
2 cupgolden grahams cereal, finely crushed,(3/4 cup)
6nature valley pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), finely crushed (heaping 1 cup)*
1/2 cupchopped pecans, ground
2 tbspgranulated sugar
7 tbspbutter or margarine, melted
Filling
1/4 cupkey lime or regular lime juice
1/2 packages(1 1/2 teaspoons) unflavored gelatin
1 packages(8oz) cream cheese, softened
1 box(4-serving size) lemon instant pudding and pie filling mix
3containers (6oz each) Yo plait Original 99% fat free key lime pie yogurt
1/2 cupgranulated sugar
1/2 cupchopped pecans

2 hours 35 mins

1

Heat oven to 350. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake10 minutes. Cool 10 minutes. Place in freezer while making filling.
2

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.
3

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, scrapping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
4

Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2hours before serving. Cut into wedges to serve. Store in refrigerator.
5

* To easily crush granola bars, do not unwrap; use rolling pin to crush bars.