Lime Philly Freeze

1. 1

   Line 9 inch square baking pan with foil, with foil extending over the sides.

2. 2

   Mix crushed cookies with butter.

3. 3

   Press firmly onto the bottom of the lined pan.

4. 4

   Beat cream cheese with a mixer until creamy.

5. 5

   Gradually add limeade, beating until well blended after each addition.

6. 6

   Add 2 1/2 cups of the whipped topping, stir with a whisk until well blended.

7. 7

   Spoon mixture evenly over crust.

8. 8

   Freeze three hours or until firm.

9. 9

   Remove from freezer 15 minutes before serving.

10. 10

    Lift dessert from the pan using the foil extending over the sides as handles.

11. 11

    Cut into squares to serve.

12. 12

    Top each square with the remaining whipped topping and sprinkle evenly with the lime peel.

13. 13

    *NOTE* can also be made using other juices such as raspberry, grape, fruit punch, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.