Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) packages cream cheese
¾ cup frozen lemonade concentrate
Crust:
2½ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
(or use 1 pre-made 9″ graham cracker crust)
Instructions
Crust (Optional):
Mix crumbs, sugar, and butter. Press into deep-dish pie plate.
Bake at 350°F for 10–12 minutes or chill for no-bake version.
Filling:
In a small bowl, beat evaporated milk and pudding mix for 2 mins.
In a large bowl, beat cream cheese until fluffy (3 mins).
Add lemonade concentrate and pudding mixture. Beat until smooth.
Spoon into crust and smooth the top.
Chill:
Cover and refrigerate for 4 hours or overnight. Garnish and serve chilled.
Notes
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes (including chill)
Servings: 8
Calories: ~340–380 per serving (estimated)