Week of June 6th-10th 2016
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6 ounces cream cheese, softened
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1 1/2 cups milk, microwaved to room temperature
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1 small package vanilla instant pudding
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1/2 cup frozen limeade concentrate, thawed
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8 ounces Cool Whip frozen whipped topping, thawed
Pretzel crust:
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1 1/2 cups crushed pretzels
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1/4 cup white sugar
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4 tablespoons butter, melted
Preheat the oven to 325 degrees. In a small bowl, mix together the crushed pretzels, sugar and butter. Spray a 9" pie plate with cooking spray. Press the pretzel mixture into the bottom and up the sides of the pie plate. Bake for 15 minutes. While the pie crust is cooling, prepare the pie filling. In a large bowl with mixer at medium speed, beat the cream cheese until it is smooth. With the mixer still mixing, add in 1/2 cup of room barely warmed milk. Reduce the speed to low and add the pudding mix, limeade concentrate and the rest of the milk. Beat just until the mixture is blended. Fold in the Cool Whip topping. Spoon the mixture into the cooled pie crust. Refrigerate the pie until the cream cheese filling is firm enough to slice, about 3 hours. Decorate the top of the pie with lime slices and Cool Whip, if desired