Colada Lime Cream Pie
From mountainmama 15 years agoIngredients
- 1 frozen deep dish pie crust (from 12-oz package) shopping list
- 1 package (3 oz) cream cheese, softened shopping list
- 1 box (4-serving size) coconut cream instant pudding and pie filling mix shopping list
- 2/3 cup milk shopping list
- 1 can (6 oz) frozen limeade concentrate, thawed shopping list
- Few drops green food color, if desired shopping list
- 1 1/2 cups frozen (thawed) reduced-fat whipped topping shopping list
- 3 tablespoons flaked or shredded coconut, toasted* shopping list
How to make it
- Heat oven to 400°F. Bake and cool crust as directed on package for One-Crust Baked Shell.
- In medium bowl, beat cream cheese on medium speed until 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. Pour into pie shell. Refrigerate at least 5 hours until set.
- Just before serving, sprinkle toasted coconut over pie. Garnish with remaining whipped topping. Cover and refrigerate any remaining pie.
- Note:
- Always use a glass or dull metal pan, not a shiny one.
- Bake your pie on a low oven rack.
- Cut pies when they’re cool, and use a thin, sharp-bladed knife.
The Rating
Reviewed by 8 people-
Mama, this sounds incredible!
goblue434 in Anniston loved it -
Oh, this looks so wonderful!
tippystclair in North Hollywood loved it -
Yummy...I saw a similar recipe today!
jett2whit in Union City loved it
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