Double layer key lime pie

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

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