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|  | Coconut Lime Pie
one 9 inch baked graham cracker pie shell
one 8 ounce package of cream cheese, softened
one 14 ounce can of sweetened condensed milk
one 6 ounce can of frozen limeade concentrate, thawed
one 4 1/2 ounce container of frozen, nondairy whipped topping, thawed
one 4 ounce can of flaked coconut
Prepare graham cracker pie shell and cool.
In a large bowl with electric mixer at high speed, beat cream cheese until creamy. Add condensed milk and beat until blended, continue beating until thoroughly mixed.
Add limeade concentrate and beat until smooth.
At low speed, add whipped topping, beating just until blended. Pour into pie shell. Top with coconut.
Refrigerate about 3 hours or until firm. Also may be frozen and served as a frozen pie. Makes 8 servings |
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