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Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie

You’ll Need (for the creamy pie):

1 (5 oz) can of evaporated milk.

1 (3.4 oz) box of instant lemon pudding mix.

2 (8 oz) packages of cream cheese.

¾ cup of frozen lemonade concentrate.

You’ll Need (for the pie crust):

2 ⅔ cups of graham cracker crumbs.

⅓ cup of sugar.

½ cup of melted butter.

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Or you can just use 1 graham cracker crust (9 inch).

How to:

To make the pie crust, mix together all the ingredients in a medium bowl until well combined.

In a deep pie dish, press the graham cracker crumbs evenly and bake for 10 to 12 minutes in a preheated oven to 350°.

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To make the creamy pie, beat together the milk and pudding mix in a small bowl on low for 2 minutes.

Beat the cream cheese in a separate bowl for 3 minutes until light and fluffy.

Beat in the lemonade concentrate gradually, then the pudding mix.

Pour the mixture into the graham cracker crust and refrigerate covered for 4 hours.

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Easy, peasy and creamy! This cream cheese lemonade pie is another level of goodness. I promise you that you won’t get enough of this delight. Give it a shot, you’ll thank me later.