For the Creamy Pie

1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch


Preheat to 350 °

For the pie crust
In a medium bowl, combine all ingredients and whisk together until combined.
Press graham cracker crumbs into a deep pie dish and make sure to roll up the sides.
Bake for 10 to 12 minutes. Take out of the oven and let cool down.
For the creamy pie
In a small bowl, combine milk and pudding.
Beat on low speed for 2 minutes (the mixture will be thick).
In medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually incorporate the lemonade concentrate.
Gradually stir in the pudding mixture.
Pour mixture into cooled graham cracker crust or pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
recipe soure:


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