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Creamy Lemonade Pie

"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup thawed lemonade concentrate
  • 1 graham cracker crust (9 inches)

Directions

  • In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.
  • Pour into crust. Cover and refrigerate for at least 4 hours or until set.
Nutrition Facts
1 slice: 319 calories, 16g fat (8g saturated fat), 37mg cholesterol, 368mg sodium, 41g carbohydrate (33g sugars, 0 fiber), 4g protein.

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