Lemon-Lime Daiquiri Dessert

2 cups lemon or lime sherbet, softened
1 (8 ounce) container Philadelphia Cream Cheese Spread
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice or lemon juice
1 (8 ounce) container whipped topping, thawed

Line 9 x 5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form an even layer in pan. Freeze for 10 minutes.

Beat cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.

Freeze for at least 3 hours or overnight.

Cut into 12 slices to serve.

Store leftover dessert in freezer.