Key Lime Cloud Squares Recipes

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'KEY LIME' CLOUD SQUARES

Find yourself on Cloud Nine with these 'Key Lime' Cloud Squares! The fluffy texture of these 'Key Lime' Cloud Squares will send you to dessert heaven.

Provided by My Food and Family

Categories     Recipes

Time 6h20m

Yield 16 servings

Number Of Ingredients 9



'Key Lime' Cloud Squares image

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.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 23 g, Protein 4 g

1-1/3 cups graham cracker crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 cup lime juice
2 cups thawed COOL WHIP Whipped Topping

SMART-CHOICE "KEY LIME" CLOUD SQUARES

Fans of key lime pie will jump for joy when they try these dessert squares, made with sugar-free JELL-O, low-fat sweetened condensed milk and lime juice.

Provided by My Food and Family

Categories     Home

Time 6h20m

Yield Makes 16 servings.

Number Of Ingredients 9



Smart-Choice

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.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 19 g, Protein 4 g

1-1/3 cups graham cracker crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 can (14 oz.) low-fat sweetened condensed milk
3/4 cup lime juice
2 cups thawed COOL WHIP LITE Whipped Topping

KEY LIME BARS

This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 9



Key Lime Bars image

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.

1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons

KEY LIME BARS

I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 16



Key Lime Bars image

Steps:

  • Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

1-1/4 cups all-purpose flour
30 vanilla wafers, broken into pieces
1/2 cup confectioners' sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
KEY LIME LAYER:
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup key lime juice
Additional confectioners' sugar

KEY LIME DESSERT SQUARES

another recipe made quick with cake mix..I use Duncan Hines deluxe white cake mix...and for the filling..I do use reduced fat condensed milk..to save on calories..and fat..same with cool whip

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9



Key Lime Dessert Squares image

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.

Nutrition Facts : Calories 357.7, Fat 18.5, SaturatedFat 9.2, Cholesterol 54.8, Sodium 315.6, Carbohydrate 45, Fiber 0.7, Sugar 35.9, Protein 4.6

1/2 cup chopped pecans
19 1/4 ounces white cake mix
1/2 cup butter, melted
3 egg yolks
14 ounces sweetened condensed milk
2/3 cup lime juice
1 drop green food coloring
8 ounces frozen whipped topping, thawed
8 lime slices, for garnish

KEY LIME PIE BARS WITH VANILLA WAFER CRUST

Some say that a Key lime's juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 16 servings

Number Of Ingredients 9



Key Lime Pie Bars With Vanilla Wafer Crust image

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
  • Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
  • Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
  • Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 20 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 113 milligrams, Sugar 21 grams, TransFat 0 grams

1 (11-ounce) box vanilla wafers
2 tablespoons granulated sugar
8 tablespoons/115 grams unsalted butter, melted
1 3/4 cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
5 large egg yolks
3/4 cup/180 milliliters Key lime or conventional lime juice
1 teaspoon lime zest
1 cup/240 milliliters cold heavy cream
1 tablespoon confectioners' sugar

KEY LIME PIE

We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16



Key Lime Pie image

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 large egg yolks, room temperature, beaten
2 tablespoons Key lime juice
1 teaspoon butter
1/2 teaspoon grated lime zest
Whipped cream, optional
Optional: Thinly sliced Key limes and additional grated lime zest

JELLO "KEY LIME" CLOUD SQUARES

Make and share this Jello "Key Lime" Cloud Squares recipe from Food.com.

Provided by etersch

Categories     Dessert

Time 6h50m

Yield 16 serving(s)

Number Of Ingredients 9



Jello

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.

Nutrition Facts : Calories 227.3, Fat 11.8, SaturatedFat 7.1, Cholesterol 31.9, Sodium 168.3, Carbohydrate 27.4, Fiber 0.2, Sugar 23.1, Protein 4.1

1 1/3 cups graham cracker crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 (3 ounce) package jell-o lime gelatin
1 cup ice cube
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip Lite

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