Lemonade cream cheese pie The perfect tart and sweet dessert is made with lemonade concentrate, whipped cream, and a few other ingredients in this no-bake pie.
For the Creamy Pie
Evaporated milk, 1 5 oz can
1 small package of quick lemon pudding mix, 1 3.4 oz box of instant lemon pudding mix
2 x 8-ounce cream cheese packages
3/4 of a cup of frozen lemonade concentrate
For the Pie Crust
2 1/2 cup crushed graham crackers
a 1/3 cup of sugar
2/3 cup melted butter
You can also use a 9-inch graham cracker crust (making this a no-bake dessert)
INSTRUCTIONS
Preheat over to 350°
For the Pie Crust
Combine all ingredients in a medium mixing bowl and whisk until well blended.
Make sure the graham cracker crumbs go all the way up the sides of the deep dish pie plate.
Make sure the graham cracker crumbs cover the sides of the deep dish pie pan completely.
For the Creamy Pie
Combine the 5 oz can of evaporated milk and the pudding mix in a small mixing dish.
For 2 minutes, beat at medium speed (mixture will be thick).
Cream cream cheese for 3 minutes in a medium mixing bowl until light and creamy.
Slowly drizzle in the lemonade concentrate. Gradually incorporate the pudding mixture into the batter.
Fill a chilled graham cracker crust, or a pre-made graham cracker pie crust, with the filling.
Refrigerate for at least 4 hours after covering.
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