Key Lime Cloud Squares
1-1/3 cups Honey Maid Graham Crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 pkg. (85 g) Jell-O Lime Jelly Powder
1 cup ice cubes
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can (300 mL) sweetened condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip Whipped Topping
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 jelly powder in medium 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 jelly; 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.