Prep time: 15 minutes

Chill time: 4-6 hours

Total time: 4-6 hours 15 minutes


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


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


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