Comida Kraft
Recipe Box

Double Layer Lemon-Lime Bars

Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

24 servings

Layer after sweet layer, these lemon-lime bars are full of the best citrus flavors. What's even more amazing is that they take just 20 minutes to prep.

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What You Need

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Make It

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  • Combine wafer crumbs, margarine and 2 Tbsp. sugar; press onto bottom of 9-inch square pan.
  • Beat cream cheese, lime juice and remaining sugar until blended; spread over crust.
  • Beat pudding mixes, milk and lime zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over cream cheese layer in pan.
  • Refrigerate 4 hours or until firm.

Special Extra

Serve topped with additional thawed COOL WHIP Whipped Topping and lime zest.

How to Soften the Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

No-Mess Crumb Crust

Place whole wafers in large resealable plastic bag; seal bag. Use rolling pin to crush wafers in the bag. Add melted margarine and 2 Tbsp. of the sugar; press excess air from bag before sealing bag. Squeeze bag until ingredients are well blended. Spoon crumb mixture into baking pan. Use spoon or small measuring cup to firmly press the crumb mixture onto bottom of pan.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 130
Total fat 7g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 180mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 12g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My entire family loves this recipe and it has become a staple at get togethers. My entire family loves this recipe and it has become a staple at get togethers. Another great way to serve it, if you are having trouble with the crust being crumbly is how i recently made them: double the entire recipe, adding 2 more tablespoons of butter to the crust mixture. Then put 1/2 tablespoon of the crumb mixture into 75 mini muffin papers. Add 1/2 tablespoon of the cream cheese mixture and spread. Then pipe the top layer on! Perfect bite size treats!
Date published: 2009-06-06
Rated 3 out of 5 by from I would use more lime I think. I would use more lime I think. I do have a question though. How long do you wait after the crust is pressed into pan before topping with cream cheese. That was a little bit of a pain. Should it be baked for a bit? <<< From Mary, Kraft Kitchens Expert ~ Refrigerate the crust while you are preparing the cream cheese filling. This will firm up the crust and resulting in easier spreading of the cream cheese layer. >>>
Date published: 2005-12-07
Rated 3 out of 5 by from I found the cookie crust was vey crumbly, I will probably use a graham cracker crust next time. I found the cookie crust was vey crumbly, I will probably use a graham cracker crust next time. It had a good flavor though, something differert, but I found the cream cheese mixture VERY THICK, made is hard to spread onto the crust, I couldn't spread it all over the crust, I will try the recipe again, I want it to be perfect to share it again with my family
Date published: 2007-09-11
Rated 5 out of 5 by from I'm not sure what the other reviewers did wrong, but this recipe came out perfectly for me. I'm not sure what the other reviewers did wrong, but this recipe came out perfectly for me. I used fresh juice, which may have helped. I have taken this to several parties, and they always disappear in the first 30 minutes. My husband requests them even in winter. I had no problems with mushiness or things not staying together.
Date published: 2007-01-20
Rated 1 out of 5 by from I entered these lime bars in my family dessert contest thinking they would be a hit! I entered these lime bars in my family dessert contest thinking they would be a hit! I followed the directions very carefully and put it in the fridge 7 hours and it STILL did not set properly. I tried to cut them into squares and instead it turned into Lemon soup... I was very dissapointed with this particular recipe.
Date published: 2006-11-24
Rated 5 out of 5 by from My husband looked at me when he took his first bite and exclaimed that this recipe is a keeper. My husband looked at me when he took his first bite and exclaimed that this recipe is a keeper. To lighten it a bit, I used low fat cream cheese, light whip topping, light margarine, and skim milk. This was so very good.
Date published: 2006-05-15
Rated 4 out of 5 by from i made this for a bridal shower and everybody really liked it. i made this for a bridal shower and everybody really liked it. however when i cut it into the bars it wasn't firm enough even though i had it chilled for over 5 hours. next time i'll try letting it chill overnight.
Date published: 2006-07-12
Rated 2 out of 5 by from How does lemon jello and lime peel make a green top layer? How does lemon jello and lime peel make a green top layer? Mine came out yellow with green specks! And I was never able to get the top layer to set... What am I doing wrong?
Date published: 2007-10-12
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