Creamy Lemonade Pie

Jan Berry

Dr. Joe Hooker‟s Office

2 (5 0z.) cans evaporated milk
2 (3.4 oz.) packages lemon instant pudding mix
2 (8 oz.) packages cream cheese, softened
1 (12 oz.) can frozen lemonade concentrate, partially thawed
2 (3 oz.) pkg. cream cheese, softened
1 (9 oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices

Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened. Beat cream cheese at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended. Pour into crust; freeze 4 hours or until firm. Garnish if desired.

Comments are closed.