Ingredients
Scale
- For the Graham Cracker Crust (optional):
- 2½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter, melted
- OR use 1 store-bought 9-inch graham cracker crust
- For the Lemonade Filling:
- 1 (5 oz) can evaporated milk
- 1 (3.4 oz) box instant lemon pudding mix
- 2 (8 oz) packages cream cheese (softened)
- ¾ cup frozen lemonade concentrate, thawed
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a deep dish pie pan, going up the sides. Bake for 10–12 minutes. Remove and cool completely.
- In a small bowl, combine evaporated milk and instant pudding mix. Beat on medium speed for 2 minutes until thick and well combined.
- In a medium bowl, beat softened cream cheese until light and fluffy, about 3 minutes.
- Gradually beat the thawed lemonade concentrate into the cream cheese until smooth.
- Gradually beat the pudding mixture into the cream cheese mixture until completely smooth and creamy.
- Spoon filling into cooled crust. Cover and refrigerate for at least 4 hours or overnight until set.
Notes
- Cream cheese must be fully softened for smooth mixing.
- Use a store-bought crust for a no-bake version.
- Chill at least 4 hours; overnight gives best results.
- Can be made up to 2 days ahead.
- Store covered in refrigerator for up to 4 days.
- Let sit 5 minutes at room temperature before slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian