MIX crumbs with butter. Press firmly onto bottom of 9-inch square pan lined with foil.
BEAT cream cheese in medium bowl with wire whisk until creamy. Gradually add juice concentrate, beating after each addition until well blended. Gently stir in whipped topping.
POUR over crust. Freeze until firm. Remove from freezer 15 min. before serving to soften slightly. Cut into rectangles to serve. Store leftover dessert in freezer.
