Ingredients:
For the Creamy Pie:
1 5 oz can evaporated milk
1 3.4 oz box instant lemon pudding mix
2 8 oz packages cream cheese
1/2 cup frozen lemonade concentrate
For the Pie Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Alternatively, 1 9 inch pre-made graham cracker crust for a completely no-bake option
Directions:
For the Pie Crust:
Combine graham cracker crumbs, sugar, and melted butter. Press into a deep dish pie dish, ensuring to cover the sides.
Bake at 350°F (175°C) for 10-12 minutes. Allow to cool. Skip this step if using a pre-made crust.
For the Creamy Pie:
In a small bowl, combine evaporated milk with pudding mix. Beat on medium speed for 2 minutes until thick.
In a separate bowl, beat cream cheese until fluffy, about 3 minutes.
Gradually add lemonade concentrate and the pudding mixture, beating until smooth.
Spoon the filling into the cooled crust. Cover and refrigerate for at least 4 hours.
Prep Time: 15 minutes
Cooking Time: 10 minutes if baking crust
Total Time: 4 hours 25 minutes (includes chilling)
Servings: 8
Enjoy.