On a warm summertime day, this cream cheese lemonade pie is simply what is needed. This pie is creamy, tart and full of lemony taste. This is truly a clean, incredibly delicious, creamy dessert. My co-worker, Dawn, gave me some remarkable lemon recipes closing week and I am loving those tasty lemon desserts. Sharing recipes from my friends is a lot of amusing. I love seeing and hearing approximately my buddy’s preferred recipes that they have grown up loving. I’m looking ahead to more of Dawn’s own family’s recipes.
- 1 5 oz can Evaporate 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
- 2 1/2 cup graham cracker crumbs
- 1/3 cup sugar
- 2/3 cup butter, melted
- Or you can use 1 graham cracker crust, 9 inches (making this a no-bake dessert)
Preheat over to 350°
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from the oven and let cool.
In a small mixing bowl, combine 5 oz can of evaporated milk and pudding mix.
Beat on medium speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
Recipe from my co-worker, Dawn.
You might end up with more graham cracker crust mixture then what is needed based on how thick you like your crust.