For the Creamy Pie:
1 can 5 oz can Evaporated milk
1 box 3.4oz box of instant lemon pudding mix, one small box
2 packages 8oz package of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust:
2⅔ cup graham cracker crumbs
⅓ cup sugar
½ cup butter melted


Preheat oven to 350°.
For the pie crust:
In a medium mixing bowl, combine all ingredients and whisk together until well combined.
Press graham cracker crumbs into the deep dish pie dish and be sure to bring up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.
For the creamy pie:
In a small mixing bowl, combine evaporated milk and pudding.
Beat on low 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 mix.
Pour mixture into cooled graham cracker crust or pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.

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