Recipe of the Week-- Creamy Lemonade Pie

Here is the Recipe of the Week-- Creamy Lemonade Pie. It's amazing, and it's my husband's substitute for Lemon Icebox Pie. He likes the creamy-ness of this better.

Creamy Lemonade Pie
Makes 8 servings
Prep: 10 minutes, Freeze: 4 hours

2 5-oz. cans sweetened condensed milk
2 3.4-oz. pkgs. lemon instant pudding mix
2 8-oz. pkgs. cream cheese, softened
2 3-oz. pkgs. cream cheese, softened
1 12-oz. can frozen lemonade concentrate, partially thawed
1 9-oz. ready-made prepared graham cracker crust

Whisk together sweet milk and pudding mix in a bowl until thick. Beat cream cheeses at medium speed with electric mixer using a whisk attachment, until fluffy. Add lemon concentrate, beating until blended; add pudding mixture, and beat until blended. Pour into crust; freeze 4 hours or until firm. Garnish with lemons if desired.

I made one huge, tall pie and had enough filling to make six small little pies out of the left-overs. We already took the big pie-- it's been devoured now. All that's left are these two little pies. Told you this stuff was good!

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