CREAM CHEESE LEMONADE PIE

YOU’LL NEED:

For the Creamy Pie
1 5 Oz. can Evaporated milk
1 3.4Oz. box of instant lemon pudding mix, one small box
2 8Ozpackages of cream cheese
¾ C rozen lemonade concentrate
For the Pie Crust
2½ C raham cracker crumbs
⅓ C ugar
⅔ C utter, melted
Or you can use 1 graham cracker crust, 9 inch

HOW TO MAKE:

1-Preheat over to 350°
For the Pie Crust
2-In a medium mixing bowl, combined all ingredients and whisk together -until well combined.
3-Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
4-Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
5-In a small mixing bowl, combined evaporated milk and pudding mix.
6-Beat on low speed for 2 minutes (mixture will be thick).
7-In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
8-Gradually beat in lemonade concentrate.
9-Gradually beat in pudding mixture.
9-Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
10-Cover and refrigerate for at least 4 hours.

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