. j ‘ core F (NAPSA)—Sweet and tangy, Creamy Lime Colada Pie makes a great dessert for any occasion. Making this recipe is easy as pie. The frozen pie crust is ready to bake in its own pan andthe creamyfilling takes only a few minutes to mix together. Rememberthis delicious pie the next time you need to bring dessert to a family get-together, too. You can make it in advance, refrigerate and then easily tote the tempting pie in its disposable pan. Creamy Lime Colada Pie 1 Pillsbury Pet-Ritz frozen deep dish pie crust (from 12-0z package) 1 package (3 oz) cream cheese, softened 1 box (4-serving size) coconut cream instant pudding and pie filling mix *4 cup milk 1 can (6 oz) frozen limeade concentrate, thawed Few drops green food color, if desired 14 cups frozen (thawed) reduced-fat whipped topping 3 tablespoons flaked or shredded coconut, toasted* 1. Heat oven to 400F. Bake and cool crust as directed on package for One-Crust Baked Shell. 2. In medium bowl, beat cream cheese on medium speeduntil smooth. Beat in pudding mix until well blended. Gradually beat in milk. Add limeade concentrate and food color, beating until slightly thickened. Gently stir in 1 cup of the whipped topping. Pourinto pie shell. Refrigerate at least 5 hours until set. 3. Just before serving, sprinkle toasted coconut overpie. Garnish with remaining whipped topping. Cover and refrigerate any remainingpie. 6 servings. Tip: *To toast coconut, spread on cookie sheet; bake at 350 F 7 to 8 minutes, stirring occasionally, until light golden brown. Or spread coconut in microwavable pie pan; microwave on Low 4% to 8 minutes, tossing with fork after each minute, until light golden brown.
