CREAM CHEESE LEMONADE PIE

Here is another delicious recipe from my friend, Dawn, from work. So refreshing and delicious! This is a no-bake dessert. If you use a pre-made crust, it’s totally no bake.

Here is another delicious recipe from my friend, Dawn, from work. So refreshing and delicious! This is a no-bake dessert. If you use a pre-made crust, it’s totally no bake.


INGREDIENTS

For the Creamy Pie
  • 1 5 oz can Evaporate milk
  • 1 3.4 oz box of instant lemon pudding mix, one small box
  • 2 8 oz packages of cream cheese
  • ¾ cup frozen lemonade concentrate

For the Pie Crust
  • 2½ cup graham cracker crumbs
  • ⅓ cup of sugar
  • ⅔ cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inches (making this a no-bake dessert)


INSTRUCTIONS
  1. Preheat over to 350°

For the Pie Crust
  1. In a medium mixing bowl, combined all ingredients and whisk together until well combined.
  2. Press graham cracker crumbs into a deep dish pie dish and make sure to go up the sides.
  3. Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie
  1. In a small mixing bowl, combine evaporated milk and pudding mix.
  2. Beat on medium speed for 2 minutes (mixture will be thick).
  3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
  4. Gradually beat in lemonade concentrate.
  5. Gradually beat in pudding mixture.
  6. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
  7. Cover and refrigerate for at least 4 hours.

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