INGREDIENTS

* 1 (12 fluid ounce) can frozen lemonade concentrate
* 1/2 cup water
* 1 (3 ounce) package lime flavored gelatin mix
* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
2. Fold in the non-dairy whipped topping.
3. Pour mixture into the pie shell and chill or freeze. It’s a breeze!

INGREDIENTS

* 5 egg yolks, beaten
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

INGREDIENTS

* 1 (9 inch) prepared graham cracker crust
* 2 (8 ounce) packages cream cheese, softened
* 2 (14 ounce) cans low-fat sweetened condensed milk
* 3/4 cup key lime juice
* 1 teaspoon grated lime zest
* 1/4 teaspoon salt
* 1 cup heavy cream, chilled
* 1 teaspoon vanilla extract
* 3 tablespoons confectioners’ sugar

DIRECTIONS

1. To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
2. To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners’ sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
3. Before serving, discard liquid that has drained from topping. Spread topping over pie.