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CHIPS AHOY! Lime & Berry Tart

Prep time

20 min

Total time

3 hr 0 min

Servings

Makes 10 servings.

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    Ingredients
    • 27 CHIPS AHOY! Cookies, divided
    • 1/4 cup butter, melted
    •  Zest and juice from 3 limes, divided
    • 1 can (14 oz.) sweetened condensed milk
    • 1/2 cup light sour cream
    • 2 egg yolks
    • 1 cup thawed frozen whipped topping
    • 1/2 cup EACH raspberries and blueberries
Preparation
  • Heat  oven to 350°F.
  • Crush  24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch tart pan.
  • Reserve  1 tsp. lime zest for later use. Mix remaining lime zest with lime juice, sweetened condensed milk, sour cream and egg yolks until blended. Pour into crust.
  • Bake  12 to 15 min. or until center is set; cool completely.
  • Refrigerate  2 hours. When ready to serve, top tart with whipped topping and berries. Coarsely chop 2 of the remaining cookies; sprinkle over tart. Garnish with reserved lime zest and remaining whole cookie.

Recipe Tips

SubstituteSubstitute a 9-inch pie plate for the tart pan.

NoteThis colorful tart can be refrigerated up to 24 hours before topping with remaining ingredients as directed.

Special ExtraGarnish with some thin lime slices in addition to reserved lime zest and remaining whole cookie.

397861

Nutrition Information

Nutrition per serving:

  • Calories

    370

  • Total Fat

    19g

  •    Saturated Fat

    10g

  • Cholesterol

    65mg

  • Sodium

    200mg

  • Total Carbohydrate

    47g

  •    Dietary Fiber

    1g

  •    Total Sugars

    34g

  •       Includes Added Sugars

    29g

  • Protein

    6g

  • Vitamin A

    10%DV

  • Vitamin C

    10%DV

  • Vitamin D

    0%DV

  • Calcium

    10%DV

  • Iron

    8%DV

  • Potassium

    6%DV

    • n/a indicates that data is not available

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Triple-Berry Cheesecake Tart Recipe

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