CREAM CHEESE LEMONADE PIE – If you’re like us and, constantly searching for that perfect summer dessert, we may have just found it for you. Cheesecake can be a year-round staple, but turning that into a cheesecake-pudding hybrid is truly a feat, and one that you’ll want to immediately try out after seeing this recipe.
— 2 (8 oz.) packages cream cheese, room temperature
— 1 (5 oz.) can evaporated milk
— 1 (3.4 oz.) box instant lemon pudding mix
— 3/4 cup frozen lemonade concentrate
— 1 graham cracker pie crust
— Lemon zest or whipped cream, optional
Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.
In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate.
Once fully incorporated, mix in pudding mixture.
Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.
Slice, serve and enjoy!