Cream Cheese Lemonade Pie
Ingredients
For the Creamy Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix (one small box)
2 (8 oz) packages cream cheese
3/4 cup frozen lemonade concentrate
For the Pie Crust:
2 1/2 cups graham cracker crumbs
1/3 cup sugar
2/3 cup butter, melted
Or you can use 1 pre-made 9-inch graham cracker crust
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Pie Crust:
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture into a deep-dish pie dish, making sure to cover the bottom and sides evenly.
Bake for 10-12 minutes. Remove from the oven and let cool completely.
Prepare the Creamy Pie Filling:
In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on low speed for 2 minutes until thick.
In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
Gradually beat in the frozen lemonade concentrate.
Gradually beat in the pudding mixture until well combined.
Assemble the Pie:
Pour the creamy filling into the cooled graham cracker crust (or into a pre-made crust if using).
Cover and refrigerate for at least 4 hours to set.
Enjoy this refreshing and tangy Cream Cheese Lemonade Pie as a delightful dessert!
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