Lemonade Pie


1 5-ounce can evaporated milk
1 3.4-ounce package instant lemon pudding mix
2 8-ounce packages cream cheese, softened
3/4 cup lemonade concentrate
1 9-inch graham cracker crust


In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually add lemonade concentrate to cream cheese, beating well. Next, add pudding mixture. Pour into crust. Cover and refrigerate at least 4 hours.


8 servings

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