Find yourself on Cloud Nine with these 'Key Lime' Cloud Squares! The fluffy texture of these 'Key Lime' Cloud Squares will send you to dessert heaven.
What You Need
Original recipe yields 16 servings
1-1/3 cups graham cracker crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 cup lime juice
2 cups thawed COOL WHIP Whipped Topping
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Let's 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 gelatin mix 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 lime juice. Add gelatin; 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 graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.
Save 40 calories and 3g of fat, including 2g sat fat, per serving by preparing with 1 pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin, PHILADELPHIA Neufchatel Cheese, low-fat sweetened condensed milk and COOL WHIP LITE Whipped Topping.
Dessert can be refrigerated up to 24 hours before covering with COOL WHIP and sprinkling with reserved crumbs.
Prepare using JELL-O Lemon Flavor Gelatin and lemon juice.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.