This cream -cheese lemonade pie is -exactly what is- wanted on- a warm summer- day.- It’s a creamy- pastry, tart, and -full of- lemony- taste. Without a- doubt, this- is a- tasty, -super -tasty, fluffy -cake. Last- week, my co-worker-, MARRY,- sent me -some amazing- lemon- recipes and I love these -wonderful lemon-desserts. -Sharing my- friends’ recipes- is a- lot of fun.- I love-to see and- read -about my-friend’s- favorite- meals that are lovingly -grown up.- I am looking- forward to- more recipes- from MARRY’s- family.
-
+ A prepared graham cracker pie crust
-
+ 2 PKG.Of -8oz- Of cream cheese at kitchen temperature
-
+ 1 can.Of -5 oz- Of evaporated milk.
-
+ 1 small box.Of instant lemon pudding mix.
-
+3/4 C.Of frozen lemonade concentrate.
OPTIONAL:
-
+Lemon zest, whipped cream.
PREPARATION:
• STEP-1: In a medium bowl, combine the evaporated milk and pudding mix and beat at low speed for 3 minutes or until thick.
• STEP-2: Beat the cream cheese until light and airy in a separate bowl or mixer and then add in the lemonade concentrate. Mix in the pudding mixture until thoroughly added.
• STEP-3: Move the filling mixture to the pie crust, then cool for 4-6 hours or overnight in the refrigerator.
• STEP-4: Cut, serve it and enjoy it with your friends and family!
