Pulse wafers in food processor until finely crushed. Stir in butter until combined.

Arrange 12 (3-inch) ring molds on parchment paper-lined full-sheet pan. Spoon 1.2 oz. Nilla Crust mixture into each mold. Firmly press crumbs to create an even crust layer.

Bake in 350°F standard oven (or in 325°F convection oven) 8 min. Cool completely on wire rack.

Meanwhile, zest 10 limes; set zest aside. (Juice these limes with the others.) Bring sugar, all lime juice, butter and zest to boil in medium saucepan on medium heat, stirring occasionally. Remove from heat.

Whisk eggs until blended; whisk in a small amount of the juice mixture. Return egg mixture to lime juice mixture in saucepan. Cook on low heat until mixture reaches 185°F, stirring constantly. Remove from heat; add drained softened gelatin. Stir until dissolved. Strain mixture.

Pour 3 oz. Lime Curd over prepared crust in each mold. Refrigerate 3 hours or until set.

Whip cream and sugar in chilled bowl of mixer fitted with whisk attachment until stiff peaks form.

Remove rings by wrapping each with a hot wet towel to loosen. Place on serving plate and gently shake tart loose. Refrigerate until ready to serve. Top each with 2 Tbsp. whipped cream.