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Prep time: 15 minutes
Chill time: 4-6 hours
Total time: 4-6 hours 15 minutes
Ingredients:
1 – 5oz can Evaporate milk
1 – 3.4oz box of instant lemon pudding mix
2 – 8oz cream cheese, softened
¾ C frozen lemonade concentrate
Crust ingredients:
2 ⅔ C Graham cracker crumbs
⅓ C sugar
⅔ C unsalted sweet cream butter, melted
Directions:
Step 1. Preheat oven to 350 degrees
Step 2. Combined all crust ingredients into a large bowl and mix until wet sand-like mixture
Step 3. Press into a 9in a glass pie dish
Step 4. Bake in the oven for 12 minutes and allow to cool onto the counter
Step 5. Using a medium bowl, whisk together the evaporated milk and pudding mix until combined and thick for about 2 minutes
Step 6. Using a standing mixer, beat the cream cheese until smooth and fluffy
Step 7. Gradually beat in the lemonade concentrate until combined
Step 8. Beat in the pudding mixture until combined
Step 9. Pour the mixture into the crust and place into the fridge for 4-6 hours or until firm
Step 10. Top with whipped cream and lemon slices before serving
Enjoy!
