Recipe for cooking two layer key lime pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Two Layer Key Lime Pie

Serves 8.

4 oz. (1/2 of 8 ounce pkg.) cream cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
2 tsp. lime juice
1 (8 ounce) container frozen whipped topping, defrosted
1 (6 ounce) graham cracker crumb crust
2 c. cold milk
2 sm. boxes vanilla flavor instant pudding mix
2 tsp. grated lime peel

Mix cream cheese, the 1 Tbsp. milk, sugar and lime juice in lrg. bowl with wire whisk until well blended. Gently stir in 1 1/2 c. of the whipped topping. Spread onto bottom of crust.

Pour the 2 c. milk into a lrg. bowl. Add pudding mixes and lime peel. Beat with wire whisk 1 min. (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. Store leftover pie in refrigerator.