posted by Mari in Denver 05-23-98 6:19 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 (or could use lemonade)
1 (8-ounce) container frozen whipped topping, thawed
1 (6-ounce) ready-to-use graham-cracker piecrust
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 oncentrate, and remaining 1 cup milk. Beat just until blended. Fold in 2 cups whipped topping; spoon into piecrust.
Refrigerate pie until firm enough to slice, at least 3 hours.
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.