Cream Cheese Lemonade Pie

• 1 5 oz can Evaporated milk
• 1 3.4 oz box of instant lemon pudding mix, one small box
• 2 8 oz packages of cream cheese
• 3/4 cup frozen lemonade concentrate

• 2 1/2 cup graham cracker crumbs
• 1/3 cup sugar
• 2/3 cup butter, melted
• Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)

1. Preheat over to 350°
2. For the Pie Crust
3. In a medium mixing bowl, combined all ingredients and whisk together until well combined.
4. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
5. Bake for 10-12 minutes. Remove from oven and let cool.

1. In a small mixing bowl, combined 5 oz can of evaporated milk and pudding mix.
2. Beat on medium speed for 2 minutes (mixture will be thick).
3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
4. Gradually beat in lemonade concentrate.
5. Gradually beat in pudding mixture.
6. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
7. Cover and refrigerate for at least 4 hours.

• Recipe from my co-worker, Dawn.
• You might end up with more graham cracker crust mixture then what is needed based on how thick you like your crust.

This article and recipe adapted from this site