Watermelon Cream Pie

 Perfect for a hot summer day!

 1 can (14 oz.) sweetened condensed milk

1/4 c. lime juice

1- 2/3 c. whipped topping

2 c. cubed watermelon, seeded

1 graham cracker crust (9 inches)

Watermelon Balls and fresh mint (opt.)

  In a bowl, combine milk and lime juice. Fold in whipped topping and cubed watermelon. Pour into crust. Refrigerate for at least 2 hours before slicing. Garnish with watermelon balls and mint if desired. Yield: 6-8 servings

Taste of Home July 2002