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Layered Lime Dessert Squares

Layered Lime Dessert Squares are a nice light dessert option.  The layers of green make it the perfect choice for a St. Patrick’s Day celebration.

A layer of lime Jello topped with pudding and Cool Whip provides a blend of flavours and textures to delight the taste buds.

The gluten free base combines soda crackers and coconut.  I used gluten free crackers and when mixing the pudding I used almond milk.

This delectable dessert recipe yields 9 servings.

Layered Lime Dessert Squares are not just for St. Patrick’s Day, but are a light, cool treat for spring and summer.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Layered Lime Dessert Squares I put some gluten free soda crackers into a large Ziploc bag.

Then I used a rolling pin to crush the crackers into very fine crumbs.

Next I placed the cracker crumbs, some Crisco shortening, granulated sugar, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and coconut into a mixing bowl.

I used a pastry blender to mix everything together much like regular pie pastry.

Once the ingredients for the base were blended and oatmeal like I greased an 8″ x 8″ square baking pan.

I scraped the base ingredients, minus 2 tablespoons that I reserved for the topping, into the baking pan.

Then I pressed them down to make an even and firm base for the Layered Lime Dessert Squares.

I added a drop or two of green food colouring to the reserved crumbs.

The next step was to prepare the Lime Jello layer for the squares.  

I prepared the Jello by following the directions on the package.

Then I placed the jello in the fridge until it was just starting to thicken.  About 90 minutes.

While the lime Jello was chilling I prepared a package of cooked Vanilla Pudding following the microwave directions on the package.  I used almond milk since I have to avoid dairy.

After the pudding had cooled slightly I whisked in some green food colouring.  I continued whisking the pudding every 10 minutes until I was ready to use it.

After an hour and a half the jello was starting to set so I removed it from the fridge and poured it over top of the base.

I allowed the Jello to continue setting in the fridge for another 40 minutes once it was on top of the crust.

After 40 minutes I took the baking dish out of the fridge and spooned the pudding carefully over top of the Jello.

At this point you can finish off the dessert if you are ready to serve it or return it to the fridge.

I like to prepare this dessert well ahead of time, even the day before to give it lots of time to set up.

Before serving the Layered Lime Dessert Squares top it with Cool Whip.

For the finishing touch I sprinkled the reserved crumbs over top of the Cool Whip.

Cut it into squares.

Serve it up.

Layered Lime Dessert Squares are pleasing to the eye as well as the palate.  

This light, cool and colourful dessert is sure to delight anyone that takes a bite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Delicious Dessert Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Layered Lime Dessert Squares:

Base:

  • 1/2 cup rolled gluten free soda cracker crumbs (18 Schar crackers)
  • 1/4 cup Crisco shortening
  • 1/4 cup granulated sugar
  • 1/2 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/2 cup coconut
    Layers:
  • 85g Lime Jello powder
  • 1 cup boiling water
  • 1 cup cold water
  • 135g Jello Cook & Serve Vanilla Pudding
  • 3 cups milk(I used almond milk)
  • 500ml Cool Whip Dessert Topping

How to Make Layered Lime Dessert Squares:

  1. Place soda crackers in a Ziploc bag and roll out into fine crumbs.
  2. In a mixing bowl combine the soda cracker crumbs, Crisco shortening, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and coconut. Mix as for a pie shell.
  3. Reserve 2 tablespoons of the base and press the remainder into the prepared 8″ x 8″ baking pan to form a firm base.
  4. Add a drop of green food colouring to reserved crumbs and stir to coat.
  5. Prepare the lime Jello according to package directions.
  6. Chill in fridge until starting to set.  About an hour and a half.
  7. Prepare cooked vanilla pudding according to package directions.  I used the microwave method and almond milk since I have to avoid dairy.
  8. After vanilla pudding starts to cool add in some green food colouring and whisk to combine.  Continue whisking pudding about every 10 minutes until ready to use.
  9. Once Jello starting to set pour it over top of the base and return to fridge to continue to set for about 40 minutes.
  10. After 40 minutes remove the squares from the fridge and carefully spoon the pudding over top of the jello layer.
  11. If not serving right away can return to fridge or continue with next steps now if serving.
  12. Before serving spread the Cool Whip over top of the pudding.
  13. Sprinkle the reserved crumbs over top of the Cool Whip.
  14. Slice into squares.
  15. Serve and enjoy!
Yield: 9

Layered Lime Dessert Squares

Layered Lime Dessert Squares are a nice light dessert option.  The layers of green make it the perfect choice for a St. Patrick's Day celebration.

Layered Lime Dessert Squares are a nice light dessert option.  The layers of green make it the perfect choice for a St. Patrick's Day celebration.

Prep Time 2 hours 10 minutes
Total Time 2 hours 10 minutes

Ingredients

  • Base:
  • 1/2 cup rolled gluten free soda cracker crumbs (18 Schar crackers)
  • 1/4 cup Crisco shortening
  • 1/4 cup granulated sugar
  • 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/2 cup coconut
  • Layers:
  • 85g Lime Jello powder
  • 1 cup boiling water
  • 1 cup cold water
  • 135g Jello Cook & Serve Vanilla Pudding
  • 3 cups milk(I used almond milk)
  • 500ml Cool Whip Dessert Topping

Instructions

    1. Place soda crackers in a Ziploc bag and roll out into fine crumbs.
    2. In a mixing bowl combine the soda cracker crumbs, Crisco shortening, Bob's Red Mill 1 to 1 Gluten Free Baking Flour and coconut. Mix as for a pie shell.
    3. Reserve 2 tablespoons of the base and press the remainder into the prepared 8" x 8" baking pan to form a firm base.
    4. Add a drop of green food colouring to reserved crumbs and stir to coat.
    5. Prepare the lime Jello according to package directions.
    6. Chill in fridge until starting to set.  About an hour and a half.
    7. Prepare cooked vanilla pudding according to package directions.  I used the microwave method and almond milk since I have to avoid dairy.
    8. After vanilla pudding starts to cool add in some green food colouring and whisk to combine.  Continue whisking pudding about every 10 minutes until ready to use.
    9. Once Jello starting to set pour it over top of the base and return to fridge to continue to set for about 40 minutes.
    10. After 40 minutes remove the squares from the fridge and carefully spoon the pudding over top of the jello layer.
    11. If not serving right away can return to fridge or continue with next steps now if serving.
    12. Before serving spread the Cool Whip over top of the pudding.
    13. Sprinkle the reserved crumbs over top of the Cool Whip.
    14. Slice into squares.
    15. Serve and enjoy!

Notes

This dessert can be prepared a day ahead to give it plently of time to set up.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 90mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 5g

 

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