Creamy Mojito Pie

Crust
1 refrigerated pie crust, softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping
1 1/2 cups whipping (heavy) cream
1/4 cup Confectioners Powdered Sugar
3/4 to 1 1/2 teaspoons mint extract

Garnishes, if desired
Fresh mint sprigs
Lime slices

Heat oven to 450ºF.

Make pie crust as directed on box for using 9-inch glass pie plate.

Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.

In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.