May 05, 2012
Recipe Source/Credit: Ayofemi Wright
Submitted by: [gourmet10]
Category: Desserts » Pie

1 Pillsbury refridgerated crust (from 15 oz box) softened as on directions
Graham cracker crust

1 pkg 8oz softened cream cheese
1 cup whole or 2% milk (I used 1% it was fine)
1 box (4 serv size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 t rum extract

1 1/4 cups heavy whipping cream
1/4 cup domino or confectioners powdered sugar
3/4 to 1 1/2 tsp mint extract (I omitted this, not a big mint fan..)

Garnish with fresh limes, zest, or mint sprigs
1. Heat oven to 450. Bake pie crust in 9 in pie plate as directed on box 10-12 min or until light golden brown. Cool completely on cooling rack about 15 min.

2. Beat cream cheese with mixer until creamy. Add remaining filling ingredients; beat on low speed aprox 30 seconds or until well blended. Beat on med speed 2 min, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refridgerate while making topping.

3. Beat topping ingredients on med spped until stiff peaks form. Spread topping evenly over filling, refridgerate 1 hour or until set.

4. Garnish pie with springs or lime slices.. Cover and refridgerate any leftovers.
1 Serving 480 calories...Carbs 3...8 Servings

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