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
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
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!
The cream cheese lemonade pie is exactly what I’ve been looking for
Been looking for this recipe
I want to print this but I don’t see a print option
Open in browser then tick share, then tick the printer icon….i printed it out
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.
Is that lemonade after the water is added?
Concentrate means before the water
What size crust?
Brenda Frey. It is the concentrate no water added.
Betty make this for breakfast!!!😛
You go girl!
Is it lemon pudding or vanilla
The recipe clearly says lemon
Deep dish pie crust or regular pie crust?
Do I thaw the lemonade?
Yes, of course.
Just screen shoot it and you’ll have in your pictures
Assume you use instant pudding and not cooked?
Yes, instant pudding. Sounds like the perfect spring treat!!
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?
Made this and it’s so good and simple to make. Will definitely make again.
If i do not have evap milk can i use something different?