Raspberry Lime Cheese Pie

Tastes like cheesecake, yet light and fluffy for a summer day. This a twist on a recipe I found in my "Best of Country Cooking" cookbook.

• Ready In: 10 mins
• Serves: 8
• Yields: 1 Pie

Ingredients

• 8  ounces cream cheese
• 1⁄2 cup lime juice
• 1 (14 ounce) can sweetened condensed milk
• 3  drops  red food coloring (optional)
• 1 (8 ounce) container  whipped topping
• 1 1⁄2 cups fresh raspberries
• 1  graham cracker crust (I use the extra large one)

Directions

1. Soften the cream cheese and whip until smooth and a little fluffy. Add lime juice and condensed milk and beat again until thoroughly combined and fluffy. If you want a pink pie, you can add a few drops of red food coloring. Fold in raspberries and whipped topping. Spoon mixture into graham cracker crust, cover and refrigerate for a few hours before serving.