1 (8 oz.) pkg. cream cheese, softened
2 tbsp. sugar
1 3/4 c. + 1 tbsp. milk
1 tbsp. lime juice
1 tsp. grated lime peel
1 tsp. grated lemon peel
1 pkg. (4 oz.) instant vanilla pudding
9 inch graham cracker crust

In small bowl with an electric mixer, beat cream cheese and sugar until smooth. Add 1 tablespoon milk, lime juice and peels; beat until well blended; set aside. Prepare vanilla pudding as label directs for pie filling using 1 3/4 cups milk. With wire whisk, stir into cream cheese mixture. Spoon into pie crust. Cover and refrigerate until set, about 2 hours. Garnish with whipped cream, lemon and lime slices if desired.