Set cream cheese out until roughly room temperature. (easier to mix)

Next place cream cheese, sweet and condensed milk, and thawed cool whip into a mixing bowl and beat until smooth.

Next squeeze 12 ounces of lime juice into a measuring cup and fold into blended mixture. (mix one minute). I like the pie quite tart mix to taste starting at 8 ounces. if you make it too tart add some powdered sugar gradually to taste.

fold all the ingredients into pie crust and refrigerate for four hours or until cool. Any leftovers can be refrigerated in the bowl and eaten with out the crust. (great for a gluten free pie.)

enjoy!