Lime Cream Cheese Freeze recipe

2 chocolate sandwich cookies, crushed
1/4 c. butter, melted
2 pkg. cream cheese, softened
1 can frozen limeade concentrate, thawed
1 tub frozen whipped topping, thawed, divided
2 ts. grated lime peel

Line 9 x 9 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 for 3 hours or until firm.
Remove from freezer 15 minutes 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.