Cream Cheese Lemonade Pie
The No-Bake Cream Cheese Lemonade Pie is a light, lemony dessert and will be the perfect addition to your Easter or Mother's Day menu!
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 up to 350 °
For the pie crust
First, in a medium mixing bowl, combine all the ingredients and whisk until well blended.
Then, squeeze the Graham cookie crumbs into a deep pie dish and make sure to roll up the sides.
Bake for 10 to 12 minutes. Take out of the oven and let cool down.
For the creamy pie
First, in a small bowl, combine 5 oz of evaporated milk and the pudding mixture.
Then, beat on medium speed for 2 minutes (the mixture will be thick).
In a medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
Gradually add the lemonade concentrate.
Gradually add the pudding mixture.
Pour the mixture into the cooled graham cracker crust or a pre-made graham cracker pie crust.
Cover and refrigerate at least 4 hours.
Happy Cooking Time.
