1Heat oven to 350ºF. Grease square pan, 9x9x2 inches.
2Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
3Beat 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.
4Bake 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.