Mississippi Mist Pie
|Vanilla wafer crumbs||2 Cup (32 tbs) (About 50 Wafers)|
|Butter/Margarine||5 Tablespoon, melted|
|Light cream cheese||8 Ounce, softened (1 Package)|
|Canned sweetened condensed milk||14 Ounce (1 Can)|
|Lime juice||1⁄2 Cup (8 tbs) (8 Limes)|
|Green creme de menthe liqueur||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Lime slice||1 (For Garnish)|
Combine crumbs and butter in small bowl.
Press firmly on bottom and up side of 9-inch pie plate.
Refrigerate until firm.
Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1 inch tall.
Arrange, cut ends down, on crust; refrigerate.
Beat cream cheese until smooth.
Add sweetened condensed milk; beat well.
Add lime juice and liqueur; blend well.
Pour into prepared crust, covering strawberries.
Refrigerate at least one hour.
Whip cream until soft peaks form.
Gradually add sugar and vanilla and whip until stiff and glossy.
Using pastry bag with decorating tip, pipe lattice design on top of pie.
Garnish with reserved strawberries and lime slice.