1 (3 oz.) pkg. lime-flavored gelatin 1 c. boiling water
1/4 c. sugar
1/4 c. frozen limeade concentrate, thawed & undiluted
1/3 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1 (1.5 oz.) env. whipped topping mix
Crispy Rice Crust (recipe follows)

Combine gelatin, boiling water and sugar; stir until dissolved. Stir in limeade concentrate and cold water; set aside.

Beat cream cheese until smooth in a large mixing bowl. Add 1/4 cup gelatin mixture, 1 tablespoon at a time, beating after each addition. Gradually add remaining gelatin mixture, beating until smooth. Chill about 1 hour and 15 minutes or until thickened, stirring occasionally.

Prepare whipped topping mix according to package directions, omitting vanilla; fold into thickened gelatin mixture. Chill 45 minutes or until mixture mounds.

Pour filling into graham cracker crust. Chill at least 3 hours. Yield: 1 (9 inch) pie.