Fruity Philadelphia Freeze Food

LIME PHILLY FREEZE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 min. before serving. Lift dessert from pan, using foil handles before cutting into squares to serve. Top each serving with about 1-1/2 tsp. of the remaining whipped topping. Sprinkle evenly with lime zest. Store leftover dessert in freezer.

PHILADELPHIA BLUEBERRY FREEZE

Steps:

• Beat cream cheese, sugar and milk in large bowl with mixer until light and fluffy. Gently stir in blueberries and COOL WHIP.
• Spread into plastic wrap-lined 9x5-inch loaf pan. Freeze 3 hours.
• Place dessert in refrigerator 1 hour before serving. Invert onto serving plate. Remove pan and plastic wrap.

FRUITY FREEZE

Steps:

• Add the peaches, mango, orange juice, vodka, and ice to a blender, puree until smooth, and serve.

LIME PHILLY FREEZE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2 1/2 cups of whipped toppings; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 minute before serving. Lift dessert from pan, using foil handles, before cutting into squares to serve. Top each serving with about 1 1/2 teaspoons of the remaining whipped topping. sprinkle evenly with lime peel. Store leftover dessert in freezer.

LIME PHILLY FREEZE

Steps:

• 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.