Total prep time: 4 hours 15 minutes (this includes the time to make the pie and time it sits in the refrigerator before serving) | Serves: 9
This no-bake cream cheese, lemonade pie is an amazing dessert that you can easily and quickly make at any time. It is very creamy and packed with amazing flavor. This pie is incredibly refreshing and could not only be a great dessert, but also an excellent appetizer. This treat is not overly sweet. This has the perfect taste of summer. Creamy, very fluffy, and decadent!
If you love no-bake dessert, then this recipe would be a great addition to your collection. It’s insanely easy to whip up, and all you need are a few ingredients you might already have on hand. Just make sure to chill this in the fridge before serving.
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Ingredients
Creamy Pie:
2 8-ounces packages of cream cheese
1 3.4-ounces box of instant lemon pudding mix, one small box
¾ c. frozen lemonade concentrate
1 5-ounces can of Evaporated milk
Pie Crust:
1/3 c. sugar
2/3 c. butter, melted
2 ½ c Graham cracker crumbs
HOW TO MAKE CREAM CHEESE LEMONADE PIE
Pie Crust:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large bowl, place all the ingredients and mix well until blended. Pour everything into a pie dish.
Step 3: Into the mixture in the pie dish, press the Graham cracker crumbs. Then, bake in the preheated oven for about 10 to 12 minutes. When done, remove from the oven and let the pie cool.
Creamy Pie:
Step 4: In a small bowl, place a 5-ounces can of evaporated milk and pudding mix. Beat well for about 2 minutes on medium speed. Next, add the cream cheese and beat for another 3 minutes until light and fluffy.
Step 5: Slowly add the lemonade concentrate, lightly beating until well mixed.
Step 6: Into the cooled Graham cracker crust, spoon the mixture. Tent the pie and keep it in the fridge for at least 4 hours before serving. Enjoy!
Tip:
The amount of Graham cracker crust mixture varies depending on how thick you prefer your crust.
Ingredients
- Creamy Pie:
- 2 8-ounces packages of cream cheese
- 1 3.4-ounces box of instant lemon pudding mix, one small box
- ¾ c. frozen lemonade concentrate
- 1 5-ounces can of Evaporated milk
- Pie Crust:
- 1/3 c. sugar
- 2/3 c. butter, melted
- 2 ½ c Graham cracker crumbs
Instructions
Pie Crust:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large bowl, place all the ingredients and mix well until blended. Pour everything into a pie dish.
Step 3: Into the mixture in the pie dish, press the Graham cracker crumbs. Then, bake in the preheated oven for about 10 to 12 minutes. When done, remove from the oven and let the pie cool.
Creamy Pie:
Step 4: In a small bowl, place a 5-ounces can of evaporated milk and pudding mix. Beat well for about 2 minutes on medium speed. Next, add the cream cheese and beat for another 3 minutes until light and fluffy.
Step 5: Slowly add the lemonade concentrate, lightly beating until well mixed.
Step 6: Into the cooled Graham cracker crust, spoon the mixture. Tent the pie and keep it in the fridge for at least 4 hours before serving. Enjoy!
Notes
The amount of Graham cracker crust mixture varies depending on how thick you prefer your crust.
