Preparation:
1. Place light cream cheese on opened package on cutting board. With utility knife, cut cream cheese lengthwise into 1/2-inch slices. Then cut crosswise into 1/2-inch pieces. Let stand at room temperature until softened. (Cream cheese will be easy to push down. 2. To juice limes, cut limes in half on cutting board. 3. Using citrus reamer, squeeze juice from lime into measuring cup or small bowl. Measure 1/2 cup lime juice. Set aside. 4. Place cookies in food processor or blender container; process using on/off pulses until finely crushed. 5. Combine cookie crumbs and butter in medium bowl; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until firm. 6. Reserve 3 strawberries for garnish. Cut green tops off remaining strawberries so that they are no more than 1 inch tall. Arrange, cut ends down, on crust; refrigerate. 7. Beat cream cheese in large bowl with electric mixer at medium speed until smooth, scraping down side of bowl once. Add sweetened condensed milk; beat at medium speed until smooth. Add lime juice and liqueur; beat at low speed until well blended. 8. Pour into prepared crust, covering strawberries. Refrigerate at least 1 hour. 9. Prepare Sweetened Whipped Cream. Spoon into pastry bag fitted with star decorating tip. Pipe lattice design on top of pie. 10. Slice reserved strawberries. Garnish, if desired. |
