When you say dessert, I almost always think, “chocolate!”. But there is something I really love about lime. It’s refreshing, it’s tart and sweet, it hits a lot of flavor notes and is so fabulous for summer. Every time I eat a lime dessert, I am reminded how much I enjoy them and that I really should make them more often! Today I’m going to share an easy recipe for “Key Lime” Cloud Squares that is very simple to make, but incredibly delicious and perfect to make or take to summer parties and get togethers.
This recipe comes from the folks at Kraft. It is a great balance of sweet with just that hint of tangy sour, it’s cool, creamy and has a graham cracker crust which adds a nice texture and provides a great contrast to the lime flavor.
The ingredients are really simple, but the result is a dessert that tastes like something really special.
To make your “Key Lime” Cloud Squares, you will start by pressing your graham cracker crumbs into the bottom of a 9-inch square pan that has been lined with plastic wrap or foil.
Next you will add boiling water to your JELL-O and stir well until dissolved, following with the addition of ice until the mixture thickens.
After that you will beat together PHILADELPHIA Cream Cheese, sweetened condensed milk and lime juice, which is then combined with the gelatin mixture and some COOL WHIP Whipped topping. Then into the fridge it goes to chill for a few hours.
When it’s time to serve, you simply top with the remaining COOL WHIP and garnish with some graham cracker crumbs.
I love that you can make this up to 24 hours in advance, and have it in the fridge, ready and waiting to be served. In the hot summer months I like to try and make things early in the morning or even late at night, and either option would work perfectly for this.
These “Key Lime” Cloud Squares are such a great dessert option for summer.
“Key Lime” Cloud Squares
Ingredients
- 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
Instructions
- 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.
Notes
Dessert can be refrigerated up to 24 hours before covering with COOL WHIP and sprinkling with reserved crumbs.
!Variation
Prepare using JELL-O Lemon Flavor Gelatin and lemon juice. Recipe provided by KRAFT
Disclosure: Compensation was provided by Kraft via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.
Lee Hall says
These key lime ideas are GREAT! Am going to try a few.
Pat says
I made the Key Lime Cloud Squares today and this evening we thoroughly enjoyed this refreshing dessert! The only thing I did differently is whip one cup of heavy (whipping) cream and it’s volume becomes a definite 2 cups. I mixed 1 cup with cream cheese mixture and saved the other cup for the topping. Thank you so much for this great recipe Christi!
Jackue says
Reminds me if my grammar school days and desserts our lunchroom ladies made. They made lime, lemon & strawberry flavors whic we called ‘SOAPSUDS’! Light & yummy. Great do ahead!
Carol says
can I double this key lime recipe in a 9 x 13 pan?
Christi says
Hi Carol, most likely, but I haven’t tried so I can’t speak to the results. If anything you might just want to give it a bit more time to set up, since it’s no bake, there’s really no worry about it not baking all the way through or anything like that. I’d just try and put in the fridge overnight prior to serving.