Cream Cheese Lime Pie

1. 1

   Make 3 1/2 hours before serving.

2. 2

   In large bowl, with mixer at medium speed, beat cream cheese until smooth.

3. 3

   Gradually beat in 1/2 cup milk.

4. 4

   Reduce speed to low.

5. 5

   Add pudding mix, undiluted limeade concentrate and remaining 1 cup milk; beat just until blended.

6. 6

   Fold in 2 cups whipped topping; spoon into pie crust. Refrigerate pie until cream cheese filling is firm enough to slice, at least 3 hours.

7. 7

   To serve, spoon remaining whipped topping into decorating bag with star tube.

8. 8

   Decorate pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.