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Two Layer Key Lime Pie



  • 4 ounces (1/2 of 8 ounce package) cream cheese, softened
  • 1 tablespoon cold milk
  • 1 tablespoon granulated sugar
  • 2 teaspoons lime juice
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) Graham cracker crumb crust
  • 2 cups cold milk
  • 2 small boxes vanilla flavor instant pudding mix
  • 2 teaspoons grated lime peel


  1. Mix cream cheese, the 1 tablespoon milk, sugar and lime juice in large bowl with wire whisk until well blended.
  2. Gently stir in 1 1/2 cups of the whipped topping. Spread onto bottom of crust.
  3. Pour the 2 cups milk into a large bowl.
  4. Add pudding mixes and lime peel. Beat with wire whisk 1 minute (mixture will be thick).
  5. Immediately stir in remaining whipped topping. Spread over cream cheese layer.
  6. Refrigerate for 4 hours or until set.
  7. Garnish with additional whipped topping and lime slices.
  8. Store leftover pie in refrigerator.

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