"Key Lime" Cloud Squares
Prep 20 min. plus refrigerating
Makes 16 servings
What you need
1 1/3 cups Honey Maid Graham Crumbs, divided /or Oreo Baking crumbs
1/4 cup butter, melter
3/4 cup boiling water
1 pkg. ( 85 g) Jell-O Lime Jelly Powder
1 cup ice cubes
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can ( 300ml) sweetened condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip Whipped Topping, divided
Make It
Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then juice. Add jelly; mix well. Whisk in 1 cup Cool Whip. Pour over crust.
Refrigerate 6 hours or until firm. Cover with remaining Cool Whip just before serving; sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting into squares.
MAKE AHEAD: This dessert can be refrigerated up to 24 hours before covering with Cool Whip and sprinkling with reserved crumbs.
Im off to Arizona! I'll be back in a week! Enjoy the recipe!
Prep 20 min. plus refrigerating
Makes 16 servings
What you need
1 1/3 cups Honey Maid Graham Crumbs, divided /or Oreo Baking crumbs
1/4 cup butter, melter
3/4 cup boiling water
1 pkg. ( 85 g) Jell-O Lime Jelly Powder
1 cup ice cubes
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can ( 300ml) sweetened condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip Whipped Topping, divided
Make It
Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then juice. Add jelly; mix well. Whisk in 1 cup Cool Whip. Pour over crust.
Refrigerate 6 hours or until firm. Cover with remaining Cool Whip just before serving; sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting into squares.
MAKE AHEAD: This dessert can be refrigerated up to 24 hours before covering with Cool Whip and sprinkling with reserved crumbs.
Im off to Arizona! I'll be back in a week! Enjoy the recipe!
