"Key Lime" Cloud Squares

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rate/review

prep time

20 min

total time

6 hr 20 min

makes

16 servings, 1 square (92 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/3 cups Honey Maid Graham Crumbs, divided

1/4 cup butter, melted

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 (300 mL) sweetened condensed milk

3/4 cup lime juice

2 cups thawed Cool Whip Whipped Topping

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 medium 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 lime 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.