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The end product is a very lemony dessert that will beat the heat and have you wanting more after just one bite. Luckily, it’s easy to make extra since the recipe is straightforward. Isn’t that the ideal summer dessert?!
What is needed
Two 8-ounce containers of room-temperature cream cheese
Evaporated milk, one 5-ounce can
1 box of quick lemon pudding mix, about 3.4 oz.
Lemonade concentrate, 3/4 cup frozen
One crust made with graham crackers
Zest from a lemon or whipped cream, if desired,
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GETTING READY
In a medium bowl, combine the pudding mix and evaporated milk. Beat on low speed for two or three minutes, or until the mixture thickens.
Cream cheese and lemonade concentrate should be mixed in a separate bowl after the cream cheese has been beaten until it is light and fluffy. Throw in the pudding mix when it’s all combined.
After you pour the filling mixture into the pie crust, put it in the fridge to chill for at least four to six hours, preferably overnight.
Slice, plate, and enjoy!
Ruth has 12 comments on Facebook.
Would you want me to clarify whether you mean evaporated or condensed milk?
Response CJ
Cream Cheese Lemonade Pie recipes that I looked at all asked for 5 ounces of evaporated milk.
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