Cream Cheese Lemonade Pie

For the Velvety Pie:

1 (5 oz) can vanished milk

1 (3.4 oz) box moment lemon pudding mix

2 (8 oz) bundles cream cheese

¾ container solidified lemonade concentrate

For the Pie Crust:

2 ½ mugs graham wafer crumbs

⅓ container sugar

⅔ container butter, melted

Alternatively, 1 (9 inch) pre-made graham saltine outside for a totally no-bake option

For the Pie Crust:

Combine graham saltine scraps, sugar, and liquefied butter. Press into a profound dish pie dish,

guaranteeing to cover the sides.

Bake at 350°F for 10-12 minutes. Permit to cool. Skip this step if utilizing a pre-made crust.

For the Velvety Pie:

In a little bowl, combine dissipated drain with pudding blend. Beat on medium speed for 2 minutes

until thick.

In a partitioned bowl, beat cream cheese until feathery, almost 3 minutes.

Gradually include lemonade concentrate and the pudding blend, beating until smooth.

Spoon the filling into the cooled outside. Cover and refrigerate for at slightest 4 hours.

Prep Time: 15 minutes | Cooking Time: 10 minutes (in the event that preparing hull) | Add up to Time:

4 hours 25 minutes (incorporates chilling) | Servings: 8

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