Cream Cheese Lemonade Pie -- Holiday Food Series -- No Bake
Cream Cheese Lemonade Pie
• 1 5 oz can Evaporated milk
• 1 3.4 oz box of instant lemon pudding mix, one small box
• 2 8 oz packages of cream cheese
• 3/4 cup frozen lemonade concentrate
• 1 9inch graham cracker pie shell
1. Combine a 5 oz can of evaporated milk and pudding mix in a small bowl.
2. Beat on medium speed for 1 minute (mixture will be thick).
3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 2 minutes.
4. Gradually beat in lemonade concentrate.
5. Gradually beat in pudding mixture.
6. Spoon mixture into a pre-made graham cracker pie crust.
7. Cover and refrigerate for at least 4 hours.
I used a 12 oz can of frozen lemonade concentrate. I thawed it out and added ¾ cup to the recipe. Do not add any extra water to the lemonade concentrate
Marie
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