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Kiwi Summer Limeade Pie


T. coarsely chopped macadamia nuts, divided

9-inch baked pastry shell

1  6-ounce can frozen limeade concentrate, thawed

4-serving-size package vanilla instant pudding and pie filling mix

2  8-ounce packages cream cheese, softened

3/4 cup powdered sugar

medium kiwifruit (peeled, halved lengthwise and sliced), divided

6-ounce carton lime low-fat yogurt

1 1/2 cups frozen whipped dessert topping, thawed


Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell.
In a small bowl, whisk together limeade concentrate and vanilla pudding mix. Set aside.
In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds.
Beat in powdered sugar, followed by limeade mixture.
Transfer 3/4 cup of the mixture to another medium bowl; set aside.
Spoon remaining mixture into the pastry shell.
Top with two of the kiwifruit.
Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined.
Fold in whipped topping.
Spoon over filling in pastry shell.
Cover and chill 8 to 24 hours.
Garnish with remaining kiwifruit and nuts.  

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