Serves 8.

4 ounces (1/2 of 8 ounce package) cream cheese, softened
1 tablespoon cold milk
1 tablespoon granulated sugar
2 teaspoons lime juice
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) graham cracker crumb crust
2 cups cold milk
2 small boxes vanilla flavor instant pudding mix
2 teaspoons grated lime peel

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

Pour the 2 cups milk into a large bowl. Add pudding mixes and lime peel. Beat with wire whisk 1 minute (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.

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