Creamy Lime Colada Pie recipe

Tropical flavors abound in a dreamy, creamy pie made easy in a frozen pie crust.

1 Pillsbury Pet-Ritz frozen deep dish pie
    crust (from 12 ounce package)
1 (3 ounce) package cream cheese, softened
1 (4-serving size) box coconut cream instant pudding
    and pie filling mix
2/3 cup milk
1 (6 ounce) can frozen limeade concentrate, thawed
Few drops green food color, if desired
1 1/2 cups frozen (thawed) reduced-fat whipped topping
3 tablespoons flaked or shredded coconut, toasted *

Heat oven to 400 degrees 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.

* To toast coconut, spread on cookie sheet; bake at 350 degrees F for 7 to 8 minutes, stirring occasionally, until light golden brown. Or spread coconut in microwavable pie pan; microwave on LOW for 4 1/2 to 8 minutes, tossing with fork after each minute, until light golden brown.

Makes 6 servings.