Cream Cheese Lemonade Pie

Whip up this no-bake Cream Cheese Lemonade Pie for a refreshingly sweet treat! Perfect for hot summer days.

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
  • cup frozen lemonade concentrate

For the Pie Crust:

  • 2 cup graham cracker crumbs
  • cup sugar
  • cup butter, melted
  • Or 1 graham cracker crust, 9 inch for a no bake option

Directions:

For the Pie Crust:

  1. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
  2. Press the mixture into a deep dish pie dish, making sure to cover the sides.
  3. Bake at 350F for 10-12 minutes. Remove from oven and let cool. Skip this step if using a pre-made crust.

For the Creamy Pie:

  1. In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
  2. In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
  3. Gradually beat in the lemonade concentrate, then the pudding mixture.
  4. Spoon the mixture into the cooled graham cracker crust or a pre-made crust.
  5. Cover and refrigerate for at least 4 hours.
  6. Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 4 hours 15 minutes
  7. Kcal: – Servings: 8 servings

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