Strawberry-Lime Squares

Enjoy this citrusy fruit dessert – graham cracker crust layered with cream cheese and whipped topping. Topped with fresh strawberries. MORE+ LESS-

Crust

2/3

cup graham cracker crumbs

tablespoons honey

(8-oz.) pkg. fat-free cream cheese, softened

1 1/2

cups powdered sugar

teaspoons grated lime peel

(8-oz.) container frozen fat-free whipped topping, thawed

3/4

cup sugar

tablespoon cornstarch

3/4

cup fresh lime juice

pints (4 cups) fresh strawberries, quartered lengthwise

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1

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
2

In small bowl or food processor bowl with metal blade, combine graham cracker crumbs and honey; mix or process until crumbly and well blended. Press in bottom of sprayed baking dish. Bake at 375°F. for 8 to 10 minutes or until set. Cool 15 minutes or until completely cooled.
3

In large bowl, beat cream cheese until smooth. Add powdered sugar and lime peel; mix well. Fold in whipped topping. Spread over cooled crust. Freeze at least 2 hours or overnight before serving.
4

In small saucepan, combine sugar and cornstarch; mix well. Add lime juice; cook and stir until bubbly and thickened. Cool 5 minutes. Stir in strawberries.
5

To serve, cut dessert into 9 squares;* place on individual dessert plates. Top each with strawberry mixture just before serving.

Before being grated, limes should be washed well, then wiped dry. Wet peel clumps together and is difficult to measure.
* If dessert has been frozen overnight, let stand at room temperature for 15 minutes before cutting into squares.