September 28, 2016

Cream Cheese Lemonade


1 (5 oz) can Evaporated Milk

1 (3.4 oz) box Instant Lemon Pudding Mix

3/4 c Frozen Lemonade Concentrate
2 (8 oz) pkgs Cream Cheese
1 Graham Cracker Crust, 9 inch
Preheat oven to 350 degrees. Take 1 beaten egg and brush inside of pie crust. Bake 10-12 min. Remove and let cool. In small mixing bowl, combine milk and pudding mix. Beat on low for 2 min. In medium mixing bowl, beat cream cheese until light and fluffy, about 3 min. Gradually beat in lemonade concentrate. Gradually beat in pudding mix. Pour entire mix into cooled graham cracker crust. Cover and refrigerate overnight.