Tangy Lime Pie

• 1 cup sweet biscuit crumbs
• 80 g butter, melted
• 250 g PHILADELPHIA Cream Cheese, softened
• 1/4 cup caster sugar
• 395 g can condensed milk
• 1/2 cup thickened cream
• 2 1/2 teaspoons gelatine dissolved in 1/4 cup boiling water
• Finely grated rind and juice of 4 limes
• Lime threads or fresh fruit, for decoration Whole Foods 5 ea For $5.00 thru 02/09

1. COMBINE the biscuit crumbs and butter.
2. Press into the base of a lightly greased 20cm high sided (5cm) fluted tart pan with a removable base.
3. Chill until firm.
4. BEAT the PHILLY and sugar with an electric mixer until smooth, then beat in the condensed milk, cream and gelatine.
5. Fold through the rind and juice and pour into the prepared base.
6. Chill for 3 hours or until set.
7. CUT the pie into slices and place on serving plates with lime threads or fresh fruit.
8. Serve immediately.
9. HANDY TIP: To make lime threads: combine 1/2 cup of sugar and water in a saucepan, stir until the sugar dissolves and simmer for 3 minutes.
10. Add strips of rind from 3 limes and cook gently for 3 minutes.
11. Drain and cool.

sweet biscuit crumbs, butter, philadelphia cream cheese, caster sugar, condensed milk, cream, gelatine, limes, fresh fruit

Taken from www.kraftrecipes.com/recipes/tangy-lime-pie-123923.aspx (may not work)