Cream Cheese Lemonade Pie



1½ cups graham cracker crumbs (10 to 12 whole crackers)
¼ cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
¾ cup thawed lemonade concentrate


Combine the graham cracker crumbs, sugar and butter.
Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.

cIn a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.

In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.
Add lemonade concentrate, beating until blended. Add pudding mixture, and beat until blended.
Pour into crust. Cover and refrigerate for at least 4 hours or until set.
Garnish, if desired.

Enjoy  !

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