Easy Cream Cheese-Citrus Pies

• 2-1/2 cups finely crushed square shortbread cookies
• 6 Tbsp. butter, melted
• zest and 1/4 cup juice from 2 oranges, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• zest and juice from 1 lime
• 2 tubs (8 oz. each) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 can (14 oz.) sweetened condensed milk

1. Mix cookie crumbs, butter and half the orange zest until blended; press half onto bottom and up side of each of 2 (8-inch) pie plates.
2. Refrigerate 15 min.
3. Beat cream cheese, lime zest and lime juice in large bowl with mixer until blended.
4. Gently stir in 1-1/4 cups COOL WHIP.
5. Spoon evenly into crusts.
6. Beat dry pudding mix, condensed milk and orange juice in medium bowl with whisk 2 min.
7. Stir in 1 tub COOL WHIP; spread over pies.
8. Stir remaining orange zest into remaining COOL WHIP; spread over pudding layers.
9. Refrigerate 4 hours or until firm.

cookies, butter, oranges, philadelphia cream cheese, lime, tubs, condensed milk

Taken from www.kraftrecipes.com/recipes/easy-cream-cheese-citrus-pies-155684.aspx (may not work)