1 pk Light cream cheese
6 Whole limes; (up to 8)
50 Vanilla wafer cookies
5 tb Butter or margarine; melted
2 pt Fresh strawberries
14 oz Can sweetened condensed milk
1 tb Green creme de menthe
-liqueur
Sweetened Whipped Cream
Lime slices for garnish
1. Place light cream cheese on opened package on cutting board. With
utility knife, cut cream cheese lengthwise into 1/2-inch slices. Then cut
crosswise into 1/2-inch pieces. Let stand at room temperature until
softened. (Cream cheese will be easy to push down.
2. To juice limes, cut limes in half on cutting board.
3. Using citrus reamer, squeeze juice from lime into measuring cup or small
bowl. Measure 1/2 cup lime juice. Set aside.
4. Place cookies in food processor or blender container; process using
on/off pulses until finely crushed.
5. Combine cookie crumbs and butter in medium bowl; mix well. Press firmly
onto bottom and up side of 9-inch pie plate. Refrigerate until firm.
6. Reserve 3 strawberries for garnish. Cut green tops off remaining
strawberries so that they are no more than 1 inch tall. Arrange, cut ends
down, on crust; refrigerate.
7. Beat cream cheese in large bowl with electric mixer at medium speed
until smooth, scraping down side of bowl once. Add sweetened condensed
milk; beat at medium speed until smooth. Add lime juice and liqueur; beat
at low speed until well blended.
8. Pour into prepared crust, covering strawberries. Refrigerate at least 1
hour.
9. Prepare Sweetened Whipped Cream. Spoon into pastry bag fitted with star
decorating tip. Pipe lattice design on top of pie.
10. Slice reserved strawberries. Garnish, if desired.
Yields
8 Servings