Quick Key Lime Cheesecake

photo by:kraft

I put together this recipe for a "ladi3es out night" desert table. Everyone raved about how light yet rich this dessert was for us.

posted by

a cook

on 3/17/2010

time

prep:

10 min

total:

10 min

servings

total:

8 servings

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What You Need

tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling Key Lime

HONEY MAID Graham Pie Crust (6 oz.)

COOL WHIP Whipped Topping (in a can)

Make It

SPOON cheesecake filling into crust; smooth top lightly with back of spoon.

TOP with COOL WHIP. Serve immediately.

Kraft Kitchens Tips

Size-Wise

This easy dessert can be made in minutes and shared at any special occasion.

Special Extra

Garnish with lime slices.

Make Ahead

Fill crust with cheesecake filling. Refrigerate until ready to serve. Top with COOL WHIP.

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a cook

posted:3/17/2010

I put together this recipe for a "ladi3es out night" desert table. Everyone raved about how light yet rich this dessert was for us.

tysteele

posted:8/10/2009

I liked it and so did my husband. We don't like overly tart or overly sweet desserts so this was just right for us. I used the regular Cool Whip from the tub(bowl) and put it in a zip lock bag then cut of a corner and squeezed through the "tip." I don't like the canned Cool Whip.

a cook

posted:7/25/2009

it would be much better and much cheaper to make my own

jbc719

posted:6/18/2009

Very easy and quick to make. However, I like my key lime pies a little more tart. Any suggestions on how to do so with the Philadelphia cheesecake filling would be most appreciated. Maybe next time I could add a little lime juice or grate a lime for a little extra taste.

karenwb333

posted:6/15/2009

Unbelievably easy. If you like a key lime that isn't tart, this is it. My only complaint was that the canned Cool Whip puddled up before the plates even got to the table.

a cook

posted:5/25/2009

The pie was easy and quick to make. The only issue I had was the cool whip topping out of the can did not stay in the designs for very long.