1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
cup frozen (thawed) limeade concentrate
1 1/2
teaspoons rum extract
Topping
1 1/2
cups whipping (heavy) cream
1/4
cup powdered sugar
3/4
to 1 1/2 teaspoons mint extract
Garnishes, if desired
Fresh mint sprigs
Lime slices
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Steps
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
2
In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
3
In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
4
Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.
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