Layered Lemon-Lime Dessert

Ingredients

• 8 oz philadelphia cream cheese spread 
• 2 cups lemon sherbet softened
• 0.5 cup juice of lime 
• 14 oz condensed milk sweetened canned
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• whisk
• aluminum foil

Directions

1. Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min.
2. Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice.
3. Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.