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CREAM CHEESE LEMONADE PIE

CREAM CHEESE LEMONADE PIE

On a hot summer day this cream cheese lemonade pie is exactly what is needed. This dish is tart creamy and full of flavor that is lemony. This is a super flavorful dessert. Morning, my co-worker, gave me some brilliant recipes last week and I am enjoying these yummy desserts. Sharing recipes is plenty of fun. I enjoy hearing and seeing my friend's favorite recipes that they've grown up loving. I am looking forward to a lot of the recipes of Dawn's family.
I was telling my buddy, Arnetta, who works in the bank, about this pie the other day and today I will be delivering these tasty pies for her in the afternoon. She talks to all of the tellers that assist me about my site. I love her for sharing my site and doing this. So by sharing this cream cheese, what better way to thank her lemonade pie in return.
SO DELICIOUS AND CREAMY
As you can see, this pie is super creamy. You can taste the tartness of the pie with each snack and the lemonade. So so yummy refreshing and so remarkable!
Recipe adapted from HERE
CREAM CHEESE LEMONADE #PIE
Ingredients
For the Creamy Pie
  • 1 5 oz can Evaporated milk
  • 1 3.4 oz box of instant lemon pudding mix, one small box
  • 2 8 oz packages of cream cheese
  • 3/4 cup frozen lemonade concentrate
For the Pie Crust
  • 2 1/2 cup graham cracker crumbs
  • 1/3 cup sugar
  • 2/3 cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inch (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 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, combined 5 oz can of evaporated milk and pudding mix.
Beat on medium speed for two 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 chilled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
Recipe Notes
Recipe in my co-worker, Dawn.
You might wind up with more graham cracker crust mix then what is required based on how thick you like your crust.

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