Lemonade Pie (3-8-2016)
Mom's Tips
March 8th, 2016 by Jim Field
- 1 (12 oz) can evaporated milk
- 2 (3.4 oz) packages lemon instant pudding mix
- 1 tablespoon lemon zest
- 2 (8 oz) packages cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 (12 oz) can frozen lemonade concentrate, thawed
- 1 (9 inch) ready made graham cracker pie crust
- Thawed frozen whipped topping
- Garnish: crushed lemon drop candies
- Whisk together evaporated milk and next two ingredients in a bowl two minutes or until mixture is thickened.
- Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.