Cookin’ with Carolyn Key Lime Cloud Squares

Cookin’ with Carolyn Key Lime Cloud Squares

9 Honey Grahams, crushed (about 1-1/2 cups), divided
1/4 cup butter, melted
3/4 cup boiling water
1 pkg. (3 oz.) lime flavor gelatin
1 cup ice cubes
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip Whipped Topping, divided
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 crumbs. Use plastic wrap to remove dessert from pan before cutting into squares. Enjoy!