CREAM CHEESE LEMONADE PIE
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 C. frozen lemonade concentrate
1 Graham cracker pie crust
Lemon zest or whipped cream, optional
HOW TO MAKE:
1-Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.
2-In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate.
3-Once fully incorporated, mix in pudding mixture.
4-Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.
5-Slice, serve and enjoy!
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