Key Lime Cloud Squares
9 graham crackers, crushed, divided
¼ cup melted butter
3/4 cup boiling water
3 ounce pkg. Lime gelatin
1 cup ice cubes
8 ounces softened cream cheese
14 oz. Can sweetened condensed milk
¾ cup lime juice
2 cups thawed whipped topping, divided
Set aside 1 tablespoons graham cracker crumbs. Mix remaining crumbs with melted butter; press onto bottom of plastic wrap-lined 9” square pan. Refrigerate until ready to use. Add boiling water to gelatin in small bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 minutes or until thickened. Removed any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in sweetened condensed milk, then lime juice. Add gelatin and mix well. Whisk in one cup whipped topping. Pour over crust. Refrigerate 6 hours or until firm. Cover with remaining whipped topping just before serving and sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting.
