Instructions: * Do not use self-rising flour in this recipe. Heat oven to 375-degrees. Cut butter into flour, salt and 1/2 teaspoon lime peel with pastry blender; stir in water. Press pastry against bottoms and sides of two 9-inch pie plates. Beat cream cheese, egg yolks, milk, lime juice and food color 2 minutes. Stir in 1/2 teaspoon lime peel.

Beat egg whites and cream of tartar until stiff and glossy. Fold cheese mixture into egg whites; pour into crusts. Bake until knife inserted in centers comes out clean, 20-25 minutes. Refrigerate 2 hours. Spread pies with whipped topping and sprinkle with confetti candy. 2 pies.

GOLDEN GLOW CHEESE PIES: Omit red food color and confetti candy.

Garnish with canned apricot halves. ST. PATRICKS DAY PIES: Omit red food color and candy. Stir 2 drops each yellow and green food color into whipped topping. Garnish with whipped topping shamrocks. (Betty Crockers Step-by-Step Recipes)

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