Watermelon Tequila Lime Bar Crust Layer 12 ounces vanilla wafers ½ cup unsalted butter, melted Watermelon Layer 1 medium seedless watermelon, to yield 4 cups juice, or use 4 cups watermelon kombucha 2 tablespoons lime juice 4 ounces unflavored gelatin mix 2 teaspoons lime zest 2 tablespoons tequila ½ cup granulated sugar Creamy Lime Layer ½ cup lime juice 2 ounces unflavored gelatin mix 14 ounces sweetened condensed milk ½ cup heavy whipping cream, very chilled 1 teaspoon lime zest Instructions For the Crust Layer Preheat oven to 350°F. Line a 9×9 baking dish (or similar size) with parchment paper or aluminum foil, extending pieces over sides for easy handling. Spray inner sides and bottom with cooking spray. Set dish aside. In a food processor, add vanilla wafers and pulse until completely crumbled. In a medium bowl, add crumbled vanilla wafers. Pour melted butter on top and use a fork to mix until butter is absorbed. Transfer crust mixture to prepared 9×9 baking dish and firmly press it evenly over bottom of prepared dish. Bake crust for 15 minutes. Transfer dish to a wire cooling rack to cool completely while completing other steps. For the Watermelon Layer Cut watermelon into chunks, removing rind. Blend watermelon flesh until smooth. Strain juice through a fine mesh sieve to remove pulp. Measure out 4 cups of watermelon juice. In a wide, microwave-safe bowl, add ½ cup watermelon juice and lime juice. Sprinkle gelatin evenly over juice (do not mix) and let sit for 5 minutes. Gelatin should be completely saturated. In a large bowl, whisk together remaining 3 ½ cups watermelon juice, lime zest, tequila, and sugar together, then set aside. Microwave gelatin mixture for 30 seconds, then stir until gelatin is completely dissolved. Pour gelatin mixture in with watermelon lime mixture, then whisk to combine. Transfer bowl to refrigerator and chill for 15 to 20 minutes or until watermelon lime mixture begins to thicken. Remove bowl from refrigerator and pour watermelon lime mixture over cooled crust layer. Place baking dish back in refrigerator until watermelon layer has firmly set, about 1 ½-2 hours. Do not move forward with next layer until watermelon layer is set. For the Creamy Lime Layer In a large, wide, microwave-safe bowl, add lime juice and sprinkle gelatin evenly over juice (do not mix). Let sit for 5 minutes. Gelatin should be completely saturated. Microwave gelatin mixture for 30 seconds, then stir until gelatin is completely dissolved. Whisk in sweetened condensed milk with lime gelatin mixture, Using a stand mixer (or hand mixer + large bowl), add heavy whipping cream and beat on high until stiff peaks form, about 5-7 minutes. Turn off mixer. Using a spatula, gently fold in lime gelatin mixture, ½ cup at a time, into whipped cream, being careful not to deflate it. Continue adding in ½ cup portions until fully combined. P our creamy lime mixture over set watermelon layer, smoothing out top. Sprinkle top with lime zest. Place in refrigerator until set, about another 1 ½-2 hours. Putting it all together When ready to cut, lift dessert out of baking dish by gripping excess paper/foil along sides, then transfer it to a work area. Peel back paper/foil from edges of bars, then cut bars into 2-inch squares.