Reviewed: May 25, 2011

I waited till the mixture cooled before adding the whipped cream and I also used the whipped cream cheese in the mixture and it turned out fantastic! I also substituted the lemonade for the lime ade and I put it on top of an already cooled cheese cake that I made earlier in the day and put it in the freezer to set and everyone said that it was amazing.

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Reviewer:

QueenC

Reviewed: Sep. 5, 2010

I haven't tried making this yet but I think what I would try, given other people's comments and experience with it not setting up: bring the juice, water and gelatin to a boil, then cool that until it is firm. Once the gelatin mixture is firm, then mix in the cream cheese, followed with folding in the whipped topping. I also think I might make it in a graham cracker or cookie crust instead of the traditional pie shell. (Even though I haven't tried it yet, I'm rating it a 4-star for simplicity.) I'll let you know what happens.

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Reviewer:

SarahML

Reviewed: Aug. 5, 2009

I cooled the jello mix before adding the cool whip. After a couple of hours in fridge, it was still soupy. Also too tart for us. I'm putting in freezer to see if it's better tomorrow. But am afraid I'll end up throwing out.

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Reviewer:

Mary C.

Reviewed: Jun. 26, 2009

This recipe sure left out some steps. You have to cool the jello/limeade mix before adding the cream cheese. I would actually say to use your mixer to whip the softened cream cheese, then gradually add the jello/limeade. I would also leave out at least 4 oz of the limeade concentrate. I'm so mad that I wasted the ingredients. I'm actually going to try to take the filling out and mix in another pkg of cream cheese so that I can eat it, I don't want to throw it away.

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Reviewer:

ari

Reviewed: Jun. 8, 2009

I thought that this pie was very tasty but the texture was not what I was hoping for. If you like the whipped yogurt that is Key Lime flavor you'll like this pie. I used limeade, and the juice from 2 freshly squeezed limes and a grahm cracker crust. Good taste and light texture.

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Reviewer:

muddyh2os

Cooking Level: Beginning

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jun. 23, 2008

Fabulous! This turned out beautifully. As other people had recommended, I waited to add the cream stuff til it had cooled a bit. Also, I froze it to harden it in time, and it turned out great! Thanks for a delicious recipe!

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Reviewer:

Janel

Reviewed: Nov. 28, 2007

I made this for Thanksgiving for my husband who loves Key lime pie. He loved it!!!! It will be in our family recipe box forever, thanks so much

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Reviewer:

Holly Hakala

Reviewed: Jun. 17, 2007

The flavor of this was great! I read the reviews and let the limeade/jell-o/cream cheese mixture cool completely before adding the Cool Whip, but it still didn't firm up in the refrigerator. I made a few "tester" mini pies and put them in the fridge and freezer at the same time so I could tell/taste when they were ready. The frozen pie was ready in about 2-3 hours, and was a great texture straight out of the freezer. The refrigerated pie sat all day and overnight, and was barely firm enough to hold its shape but was too goopy...kind of like pudding. I liked it with the limeade but would cut back next time on the concentrate because it was pretty tart (my husband and I liked it but like sour sweets). It's still great right out of the freezer, I'll make it again!

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Reviewer:

Carey

Reviewed: Nov. 19, 2006

This pie was very good. I Will make this many times.

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Reviewer:

MYSTY1

Reviewed: Aug. 26, 2004

I have experience making key lime pie but was looking for a no bake version to try. This recipe was terrible ~ or at least following the directions that were listed. I read in other reviews not to add the whip cream until after it cooled, but of course, didn't read this until it was too late. Mine turned out runny with little lumps and I had to put it in the freezer for it to even firm up. Tasted awful!

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