Ingredients
Scale
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (8 ounce) container whipped topping, thawed
- 1 (9-inch) graham cracker crust, store-bought or homemade
- Lemon zest for garnish (optional)
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy, about 3 minutes.
- Gradually beat in the sweetened condensed milk until smooth.
- Mix in the thawed lemonade concentrate, vanilla extract, and salt until well combined.
- Gently fold in the thawed whipped topping until the mixture is smooth and creamy with no lumps remaining.
- Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm and set.
- When ready to serve, garnish with lemon zest if desired. Slice and serve.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Gently fold the whipped topping to keep the filling light and fluffy. Avoid overmixing.
- For a homemade graham cracker crust, combine 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, a pinch of salt, and 6 tablespoons melted butter. Press into a 9-inch pie dish and chill before filling.
- Try variations by substituting the lemonade concentrate with limeade, orange juice concentrate, or crushed pineapple.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian