Cream Cheese Lemonade Pie
INGREDIENTS:
For the Creamy Pie
- 2 8 oz packages of cream cheese
- 3/4 cup frozen lemonade concentrate
- 1 5 oz can Evaporated milk
- 1 3.4 oz box of instant lemon pudding mix, one small box
For the Pie Crust
- 1/3 cup sugar
- 2/3 cup butter, melted
- 2 1/2 cup graham cracker crumbs
- Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)
INSTRUCTIONS:
- Preheat over to 350°
For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
- In a small mixing bowl, combined 5 oz can of evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
- Enjoy!