Frozen Margarita Pie

• 1 reduced fat graham cracker crust (if you'd like to make your own, I've successfully made it with Graham Cracker Crust)
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 (14 ounce) can fat-free sweetened condensed milk
• 14 cup tequila
• 18 cup triple sec
• 6 ounces frozen limeade concentrate
• 1 (8 ounce) container light non-dairy whipped topping, thawed (Cool Whip Free)
• 1 lime zest (optional)

1. If making your own graham cracker crust, bake and cool.
2. Set aside to cool completely.
3. Using a mixer, combine cream cheese and condensed milk until thoroughly combined and smooth.
4. Add tequila, triple sec and limeade concentrate and beat on medium-high speed until smooth.
5. Fold in Cool Whip Free.
6. Pour into completely cooled graham cracker crust.
7. Sprinkle with finely zested lime zest if desired.
8. Freeze at least 4 hours, it will be firmer the longer you wait, but edible (and cuttable after 4 hours).

graham cracker crust, cream cheese, condensed milk, tequila, triple sec, concentrate, light non, lime zest

Taken from www.food.com/recipe/frozen-margarita-pie-376219 (may not work)