Smart Choice Key Lime Cloud Squares Recipes

'KEY LIME' CLOUD SQUARES

Steps:

• 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.

LUSCIOUS KEY LIME DESSERT

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool.
• In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
• To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert.

SMART-CHOICE "KEY LIME" CLOUD SQUARES

Steps:

• Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of prepared 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 Neufchatel 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 crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

"KEY LIME" CLOUD SQUARES

Steps:

• 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.

KEY LIME DESSERT SQUARES

Steps:

• Preheat oven to 350*.
• FOR CRUST:.
• Spread pecans in shallow baking pan --
• Bake 5 minutes or until lightly browned.
• Combine pecans, cake mix and melted butter.
• Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly.
• FOR FILLING:.
• Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl.
• Stir until well blended.
• Spread over crust.
• Bake at 350*.for 15 minutes.or until set.
• Cool 15 minutes.
• Refrigerate until chilled.about 2 hours.
• To serve, cut into squares.
• Top with dollops of whipped topping and lime slices, if desired.

KEY LIME CHEESECAKE SQUARES

Steps:

• CRUST---------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
• Cut in butter using a pastry blender or a fork until mixture is crumbly.
• Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
• Press wafer mixture firmly in bottom of casserole dish.
• Bake in preheated 350 F oven for 15 minutes.
• FILLING----------.
• In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
• Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
• Spread mixture evenly over baked crust.
• Return to oven and bake at 350 F for 25 to 30 minutes or until set.
• Cool on wire rack.
• Chill in refrigerator for at least 1 hour before cutting into squares to serve.
• If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
• You can also use regular lime juice or use bottled key lime juice.