Cream Cheese Lemonade Pie


For the Creamy 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
For the Pie Crust
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)


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

For the Creamy Pie

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

Recipe Notes

  • 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.


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