START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS
*Crust:
2-1/2 cups graham cracker crumbs
1/3 cup sugar
2/3 cup butter, melted
*OR 1 store-bought graham cracker crust
Filling:
1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can. NOT sweetened condensed
1 3.4-oz box lemon instant pudding (small box)
2 8-oz pkgs cream cheese, room temp
3/4 cup frozen lemonade concentrate (do not dilute)
Directions:
For Crust (If making your own)
Preheat oven to 350 degrees
Combine all crust ingredients in a mixing bowl.
Whisk together to combine.
Press into a deep dish pie plate, making sure to go up the sides as well.
Bake 10 to 12 minutes; Cool.
For filling:
In a small mixing bowl, combine evaporated milk and instant pudding.
Beat on low for 2 minutes until 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 COOLED crust.
Cover and refrigerate at least four hours.
OPTIONAL: Serve with whipped cream and lemon zest
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