Lemonade Pie

 

 

• 1 can (5 ounces) evaporated milk
• 1 package (3.4 ounces) instant lemon pudding mix
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup thawed lemonade concentrate
• 1 graham cracker crust (9 inches)

• In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.
• Pour into crust. Cover and refrigerate for at least 4 hours or until set.