Preparation / Directions:
1. In large bowl, with mixer at medium speed, beat cream
cheese until smooth. Gradually beat in 1/2 cup milk.
Reduce speed to low and all pudding mix, undiluted
limeade concentrate and remaining w cup milk. Beat just
until blended. Fold in 2 cups whipped topping, spoon into
piecrust.
2. Refrigerate pie until firm enough to slice, at least 3 hours.
3. To serve, spoon remaining whipped topping into decorating
bag with large star tube; use to pipe border around pie.
Garnish with lime slices if you would like.
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