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CALAMONDIN PIE 
3 oz. cream cheese (8 oz. if doubling)
1 can condensed milk
1/2 c. calamondin juice (can use lemon or lime)
8 oz. Cool Whip

Cream together cheese and milk until smooth. Do not over mix. Stir in juice and then fold in Cool Whip. Put in shell of your choice. Refrigerate for about 2 hours.
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