I’m not a huge drinker. I’ll sip the occasional single malt scotch. Scarf a cold beer on a hot day with burgers or BBQ. Wine with a fancy dinner. Irish coffee on a cold winter’s night. But if I’m goin’ out to party with my crew? I am all about the margarita. So…when I tumbled across this recipe, I thought to myself, “Self, all the margarita goodness without the hangover. Score!”

Prep Time: 30 min.
Total Time: 1 hr. 30 min.
Servings: 10 servings

Give this pie sweet-tart deliciousness with sweetened condensed milk and fresh lemon juice. No tequila needed for Margarita Cheesecake Pie!

What You Need
34 RITZ Crackers, crushed
6 Tbsp. butter, melted
2 large limes, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup fresh lemon juice

Make It
Heat oven to 350ºF.

Combine cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate.

Bake 10 min. or until golden brown. Remove from oven; cool 5 min.

Meanwhile, zest 1 lime; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blended. Add lime juice and lemon juice; mix well.

Spoon cream cheese mixture into crust; smooth top. Cut remaining lime into 4 lengthwise quarters, then cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest.

Refrigerate 1 hour or until firm.

For all the nutritional information, check out the recipe from Kraft HERE. I just so happen to have a character who loves margaritas almost as much as I do. “Who?” you ask. Why Adele McCoy Jones, our intrepid Crime Scene Investigator with the Colorado Bureau of Investigation and the true love of FBI Agent and werewolf Caleb Jones from THE DEVIL’S CUT, book 3 in the Penumbra Papers Urban Fantasy series. If you’d like to read their story, just click on the book cover to find the list of buy links.