Key Lime Cloud Squares Recipes

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" 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 BARS

Steps:

• Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
• Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
• Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

JELLO "KEY LIME" CLOUD SQUARES

Steps:

• RESERVE 1 tablespoons 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 minute until completely dissolved. Add ice; stir 2 minute 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.

COCONUT-KEY LIME SQUARES

Steps:

• Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
• Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
• Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
• Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
• Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch 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.