Double layer key lime pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | PHILADELPHIA BRAND Cream Cheese; softened |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Lime juice |
| 8 | ounces | COOL WHIP Whipped Topping; thawed |
| 6 | ounces | Graham cracker crumb crust |
| 2 | cups | Cold milk |
| 2 | packs | (4-serving size) JELL-O Vanilla Flavor Instant Pudding |
| 2 | teaspoons | Grated lime peel |
| Thawed COOL WHIP Whipped Topping; optional | ||
| Lime; slices, optional | ||
Directions
MIX cream cheese, 1 Tbsp. milk, sugar and lime juice in large bowl with wire whisk until smooth. Gently stir in 1½ cups of the whipped topping.
Spread on bottom of crust.
POUR 2 cups milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 1 minute. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping and lime slices, if desired. Store leftover pie in refrigerator.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 21, 1998