Cream Cheese Lime Pie - cooking recipe

Ingredients

2 (3 oz.) pkg. cream cheese, softened
1 1/2 c. milk
1 pkg. vanilla instant pudding and pie filling for 4 servings
1 (6 oz.) can frozen limeade concentrate, thawed
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) ready to use graham cracker pie crust

Preparation

Make 3 1/2 hours before serving.
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 pie crust. Refrigerate pie until cream cheese filling is firm enough to slice, at least 3 hours.
To serve, spoon remaining whipped topping into decorating bag with star tube.
Decorate pie.
Makes 10 servings.