Creamy Mojito Pie (Light)

This pie reminds me of the mojito mix Shane and I used to buy. It's one of those freezer mixes where you can add the alcohol to it. We used to mix it with Sparkling Water and have it with dinner all the time. This dessert tastes much like the popular drink. I have adapted this recipe to make a lighter version, eliminating the heavy cream and substituting with lower fat options where available.

Creamy Mojito Pie
Serves: 8, Serving Size: 1/8th pie - slice
Nutritional Info (per slice): Calories 245.4 Total Fat 12.5 g Saturated Fat 4.4g Cholesterol 14.9 mg Sodium 146.7 mg Potassium 45.8 mg Total Carbohydrate 24.8 g Dietary Fiber 0.0 g Sugars 10.3 g Protein 3.7 g

INGREDIENTS
Crust:
1 refrigerated pie crust, softened

Filling:
1 package (8 oz)reduced fat cream cheese, softened
1 cup 1% milk
1 box vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping:
1 pkg. cool whip (8 oz)
3/4to 1 1/2 teaspoons mint extract
Garnishes, if desired: Fresh mint sprigs and/or Lime slices

DIRECTIONS
1. Heat oven to 450ºF. Roll pie crust into a 9-inch glass pie plate. Poke bottom and sides to prevent bubbles. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
2. In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust.
3. In cool whip container stir in mint extract. Spread topping gently and evenly over filling. Refrigerate about 1 hour or until set.
4. Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Adapted from: Pillsbury