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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling. Ingredients:
1 (12-oz.) can evaporated milk |
2 (3.4-oz.) packages lemon instant pudding mix |
1 tablespoon lemon zest |
2 (8-oz.) packages cream cheese, softened |
1/2 teaspoon vanilla extract |
1 (12-oz.) can frozen lemonade concentrate, thawed |
1 (9-inch) ready-made graham cracker piecrust |
thawed frozen whipped topping |
garnish: crushed lemon drop candies |
Directions:
1. Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
2. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.
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