Quick and Easy
6 T coarsely chopped macadamia nuts
1 inch baked pastry shell
1 oz frozen limeade concentrate, thawed
1 small package vanilla instant pudding and pie filling mix
2 oz cream cheese, softened
3/4 cup powdered sugar
3 medium kiwifruit, peeled, halved lengthwise and sliced
1 oz lime low-fat yogurt
1 1/2 cups frozen whipped dessert topping, thawed
Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell.
In a small bowl, whisk together limeade concentrate and vanilla pudding mix.
In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar. Add limeade mixture and beat well. 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.
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.