Refreshing and creamy, this make-ahead pie combines tropical flavors with macadamia nuts and kiwifruit.
It was even a finalists at Midwest Living’s® cook-off.
6 tablespoons coarsely chopped macadamia nuts, divided
1 9 – inch baked pastry shell
1 6 – ounce can frozen limeade concentrate, thawed
1 4-serving-size package vanilla instant pudding and pie filling mix
2 8 – ounce packages cream cheese, softened
3/4 cup powdered sugar
3 medium kiwifruit (peeled, halved lengthwise and sliced), divided
1 6 – ounce carton lime low-fat yogurt
1 1/2 cups frozen whipped dessert topping, thawed
1. Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell.
2. In a small bowl, whisk together limeade concentrate and vanilla pudding mix. Set aside.
3. In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar, followed by limeade mixture. Transfer 3/4 cup of the mixture to another medium bowl; set aside. Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.
4. Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours. Garnish with remaining kiwifruit and nuts. Makes 8 servings.
(Kiwi Summer Limeade Pie )
Servings Per Recipe 8, Trans fatty acid (g) 0, sodium (mg) 502, Folate (µg) 16, Monounsaturated fat (g) 9, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, calcium (mg) 101, fiber (g) 1, iron (mg) 1, sugar (g) 46, Potassium (mg) 242, vit. A (IU) 729, cal. (kcal) 579, pro. (g) 6, vit. C (mg) 29, Thiamin (mg) 0, carb. (g) 63, Riboflavin (mg) 0, Fat, total (g) 34, Niacin (mg) 0, chol. (mg) 66, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 17