CREAM CHEESE LEMONADE PIE

If you’re like us and, this time of year, 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. We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love

INGREDIENTS
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

PREPARATION
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!

23 Comments

    • An easier way to print is: with the cursor at the top left click and drag to the end of the recipe. Then right-click, select print and then you can print it.

  1. Ok. I made and it was delicious but it did not set enough, even though it was refrigerated more than 24 hours. What did I do wrong?

  2. Loved this recipe so much that I made this dessert for Easter again. So quick to make. I used the same recipe and put them in my muffin tin for the kids.

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