CREAM CHEESE LEMONADE PIE

On a hot summer day this cream cheese lemonade pie is just what is needed. This pie is creamy, tart and full of lemony flavor. This is definitely a refreshing, super delicious, creamy dessert. My co-worker, Dawn, gave me some awesome lemon recipes last week and I am loving these tasty lemon desserts. Sharing recipes from my friends is a lot of fun. I love seeing and hearing about my friend’s favorite recipes that they have grown up loving. I’m looking forward to more of Dawn’s family’s recipes.

Ingredients

• For the Creamy 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
• For the Pie Crust
• 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 inch (making this a no bake dessert)

Instructions

• Preheat over to 350°
• For the Pie Crust
• 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 oven and let cool.
• For the Creamy Pie
• In a small mixing bowl, combined 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 Notes

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.

Original Recipes Visit Cream Cheese Lemonade Pie @ greatgrubdelicioustreats.com