• Heat oven to 350ºF.
  • Grease square pan, 9x9x2 inches.
  • Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan.
  • Refrigerate while preparing cream cheese mixture.
  • Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy.
  • Gradually beat in milk until smooth.
  • Beat in lime juice and lime peel.
  • Spread over layer in pan.
  • Bake about 35 minutes or until center is set.
  • Cool 30 minutes.
  • Cover loosely and refrigerate at least 3 hours until chilled.
  • For 36 bars, cut into 6 rows by 6 rows.
  • Garnish with lime peel.
  • Store covered in refrigerator.