– 1 - 5oz can Evaporated milk – 1 - 3.4oz box of instant lemon pudding mix – 2 - 8oz cream cheese, softened – ¾ C frozen lemonade concentrate Crust ingredients: – 2 ⅔ C Graham cracker crumbs – ⅓ C sugar – ⅔ C unsalted sweet cream butter, melted
Preheat oven to 350 degrees Combined all crust ingredients into a large bowl and mix until wet sand-like mixture Press into a 9in a glass pie dish Bake in the oven for 12 minutes and allow to cool onto the counter
Using a medium bowl, whisk together the evaporated milk and pudding mix until combined and thick for about 2 minutes
Using a standing mixer, beat the cream cheese until smooth and fluffy Gradually beat in the lemonade concentrate until combined Beat in the pudding mixture until combined Pour the mixture into the crust and place into the fridge for 4-6 hours or until firm
Top with whipped cream and lemon slices before serving Enjoy!