Here is another delicious recipe from my friend, Dawn, from work. So refreshing and delicious! This is a no-bake dessert. If you use a pre-made crust, it’s totally no-bake.
INGREDIENTS
For the Creamy Pie
1 5 oz can Evaporate milk
1 3.4 oz box of instant lemon pudding mix, one small box
2 8 oz packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2½ cup graham cracker crumbs
⅓ cup of sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inches (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 a 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, combine 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.
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.
