Key Lime Cream Pie

Completely non-bake.  Easy to make.

Submitted by Sonja Susut.

Key Lime Cream Pie

Ingredients:

1 pkg. (11.3 oz) pecan shortbread cookies (or pkg. of plain shortbread cookies found in Safeway),

crushed (about 2 cups). Use a food processor to crush the cookies to dust.

1/3 cup butter or margarine, melted

4 cups Cool Whip (1 tub plus a bit from second tub)

1/4 cup icing sugar

1 tsp. coconut extract (from Bulk Barn)

1 pkg. cream cheese, softened (the lower calorie kind)

1 can sweetened condensed milk (lower fat content one)

½ cup Key lime juice, or plain lime juice (bottled works, too)

¼ cup sweetened shredded or flaked coconut, toasted

Directions:

In a small bowl, mix crushed cookies and butter. Press onto the bottom and sides of a pie plate.

Measure Cool Whip, coconut extract, and icing sugar into mixing bowl. Blend well. Can use electric beater at the slowest speed. Pour into another bowl and set aside.

With mixer, mix cream cheese, condensed milk, and lime juice.

Fold in 2 cups of Cool Whip mixture.

Spoon into prepared crust.

Top with remaining Cool Whip mixture. Sprinkle with toasted coconut.

Refrigerate at least 4 hours. Can refrigerate all day.