Preheat your oven to 350°F (175°C).

Crush graham crackers into fine crumbs using a food processor (or place them in a sealed plastic bag and crush with a rolling pin).

In a mixing bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly coated and begin to clump together.

Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Use the bottom of a glass or measuring cup to smooth and compact the crust.

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Let it cool completely before adding the filling.

In a medium-sized bowl, whisk together the instant vanilla pudding mix and Baja Blast soda until smooth. Set aside for 5 minutes to let it thicken.

In a separate mixing bowl, use a hand mixer to beat the softened cream cheese until creamy and free of lumps.

Gradually add the sweetened condensed milk, heavy cream, and lime zest to the cream cheese, mixing until fully incorporated.

Gently fold the pudding mixture into the cream cheese mixture until smooth. If you want the filling to truly imitate the Baja Blast color, add a few drops of blue and green food coloring until you reach the desired shade.

Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula to create a smooth surface.

Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly.

Once the pie is set, spread a layer of whipped topping or Cool Whip over the surface of the pie.

Garnish with lime slices, lime zest, or a drizzle of Baja Blast for a finishing touch.