2bleu's Key Lime Pie Bars

We've taken several Key Lime pie recipe's, and adapted them to fit our tastes, it's less tart, but still tangy. Does not include 4 hr chill time. You can use regular sugar and regular sweetened condensed milk if you like.

• Ready In: 45 mins
• Serves: 12

Ingredients

• Crust

• 1  cup granola cereal (no dried fruit in it)
• 1⁄2 cup  sliced almonds
• 1  cup graham cracker crumbs (about 10 crackers)
• 6  tablespoons butter, melted
• 4  tablespoons Splenda sugar substitute

• Bottom Layer

• 8  ounces reduced calorie cream cheese
• 14  ounces  fat-free sweetened condensed milk
• 1⁄2 cup lime juice
• 3  large  egg yolks

• Top Layer

• 14  ounces  fat-free sweetened condensed milk
• 1⁄3 cup lime juice
• 2  teaspoons vanilla extract

Directions

1. CRUST: Preheat oven to 350°F Blend granola and almonds in a food processor until coarsely ground. Add graham cracker crumbs, melted butter, and sugar. Mix to blend well. Press the mixture (save 1/4 cup of crumbs for a deco topping, if desired) into a 9x13 baking dish. Bake for 10 minutes, until crust is golden brown. Remove from oven and let cool.
2. BOTTOM LAYER: Mix well (using a blender, food processor, or hand mixer) all bottom layer ingredients to blend. Pour into the pie crust. Bake 20-25 minutes, or until mixture sets. Cool to room temperature.
3. TOP LAYER: Mix top layer ingredients in a mixing bowl. Pour over the cooled baked layer spreading out evenly and smooth over the top. Cover and refrigerate, at least 4 hours. If you saved some graham cracker/granola topping, sprinkle over top just before serving.