Cream Cheese Lime Pie

• 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

1. Make 3 1/2 hours before serving.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth.
3. Gradually beat in 1/2 cup milk.
4. Reduce speed to low.
5. Add pudding mix, undiluted limeade concentrate and remaining 1 cup milk; beat just until blended.
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. To serve, spoon remaining whipped topping into decorating bag with star tube.
8. Decorate pie.
9. Makes 10 servings.

cream cheese, milk, vanilla instant pudding, frozen limeade, frozen whipped topping, ready

Taken from www.cookbooks.com/Recipe-Details.aspx?id=489589 (may not work)