Recipe(tried): Cream Cheese Lime Pie

Terrytx (10:35:55 AM) :

Cream Cheese Lime Pie
Serves: 10 Total Time: 3 1/2 hours

2 3-ounce packages cream cheese, softened
1 1/2 cups milk
1 package vanilla-flavor instant pudding and pie filling for 4 servings
1 6-ounce can frozen limeade concentrate, thawed
1 8-ounce container frozen whipped topping, thawed
1 6-ounce ready-to-use graham-cracker piecrust

1. In large bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in 1/2 cup milk. Reduce speed to low; add pudding mix, undiluted limeade concentrate, and remaining 1 cup milk. Beat just until blended. Fold in 2 cups whipped topping; spoon into piecrust.

2. Refrigerate pie until firm enough to slice, at least 3 hours.

3. To serve, spoon remaining whipped topping into decorating bag with large star tube; use to pipe border around pie. Garnish with lime slices if you like.

Each serving: About 315 calories, 18 g fat, 24 mg cholesterol, 325 mg sodium.