Cream Cheese Lemonade Pie #desserts #easy

On a sweltering summer day this cream cheddar lemonade pie is exactly what is required. This pie is velvety, tart and brimming with lemony flavor. This is certainly a reviving, too tasty, rich sweet. My colleague, Day break, gave me some amazing lemon recipes a week ago and I am adoring these delicious lemon sweets. Sharing recipes from my companions is a ton of fun. I love seeing and catching wind of my companion's preferred recipes that they have grown up adoring.

So what better approach to say thanks to her at that point by sharing this flavorful cream cheddar lemonade pie consequently. As should be obvious, this pie is too velvety. You can taste the lemonade and the pungency of this heavenly pie with each chomp. So invigorating, so delectable thus astonishing!

I've been on a lemon kick of late, as all of you can tell, and I trust you are getting a charge out of all these lemon recipes that have as of late been shared. There's only something about delightful lemon sweets. You can never have enough tasty, tart, lemony goodness.

This Cream Cheddar Lemonade Pie is brimming with heavenly lemony flavor and is too smooth and incredibly simple to make. A no-prepare dessert that is beyond words.

Ingredients
For the Creamy Pie

• 1 5 oz can Evaporated milk
• 1 3.4 oz box of instant lemon pudding mix, one small box
• 2 8 oz packages of cream cheese
• 3/4 cup frozen lemonade concentrate

For the Pie Crust

• 2 1/2 cup graham cracker crumbs
• 1/3 cup sugar
• 2/3 cup butter, melted
• Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)

Instructions

1. Preheat over to 350°

For the Pie Crust

1. In a medium mixing bowl, combined all ingredients and whisk together until well combined.
2. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
3. Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie

1. In a small mixing bowl, combined 5 oz can of evaporated milk and pudding mix.
2. Beat on medium speed for 2 minutes (mixture will be thick).
3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
4. Gradually beat in lemonade concentrate.
5. Gradually beat in pudding mixture.
6. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
7. Cover and refrigerate for at least 4 hours.

Read more our recipe : Refrehing Cherry Coolers

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