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Ingredients
| chocolate sandwich cookies: 12 cookies (crushed) |
| salted butter: 1/4 cup (melted) |
| cream cheese: 2 8oz packages (softened) |
| frozen limeade concentrate: 12 fl oz (thawed) |
| frozen whipped topping: 8 oz |
| lime zest: 2 tsp |
Lime Philly Freeze
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
16 serving(s)
Tags
- Line 9 inch square baking pan with foil, with foil extending over the sides.
- Mix crushed cookies with butter. Press firmly onto the bottom of the lined pan.
- Beat cream cheese with a mixer until creamy.
- Gradually add limeade, beating until well blended after each addition.
- Add 2 1/2 cups of the whipped topping, stir with a whisk until well blended.
- Spoon mixture evenly over crust.
- Freeze three hours or until firm.
- Remove from freezer 15 minutes before serving.
- Lift dessert from the pan using the foil extending over the sides as handles.
- Cut into squares to serve.
- Top each square with the remaining whipped topping and sprinkle evenly with the lime peel.
- *NOTE* can also be made using other juices such as raspberry, grape, fruit punch, etc.