Ingredients

Crust:

• 1    package coconut macaroon cookies (or cookie, without filling, of your choice)
• 6    tablespoons unsalted butter, melted
• ½    teaspoon salt

Filling:

• 2    packages cheesecake pudding mix
• 3    cups whole milk
• 1    cup fresh lime juice
• 1    tablespoon lime zest
• 8-ounce block cream cheese, softened

How to

Crust:

• Place cookies into the bowl of a food processor. Grind cookies into a fine meal.
• If you don’t have a food processor, place cookies in a gallon-sized zip-top bag and seal shut. Using a rolling pin or heavy pan, crush the cookies into a fine meal.
• Measure out 1½ cups of crumbs and place them in a medium-sized bowl, then mix in butter and salt.
• Press crust mixture into a pie, tart or springform pan. Using a flat-bottomed measuring cup, press crust evenly into place and up against the sides of the pan.

Filling:

• In a large bowl, whisk together pudding mix and milk until smooth.
• Add in lime juice, zest and cream cheese. Using a handheld mixer, beat until cream cheese is combined and mixture is slightly fluffy.
• Slice and serve.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com.