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Prep Time: 10 Minutes Cook Time: 5760 Minutes |
Ready In: 5770 Minutes Servings: 4 |
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I cut this recipe out of Southern Living Magazine and made it...Putting here for safe keeping as it was a wonderful, easy recipe....I used sugar free pudding and served it with fresh raspberries on top...beautiful pie.... Ingredients:
2 (5 ounce) cans evaporated milk |
2 (3 1/2 ounce) packages instant lemon pudding mix |
2 (8 ounce) packages cream cheese, softened |
2 (3 ounce) packages cream cheese, softened |
1 (12 ounce) can frozen lemonade concentrate, partially thawed |
1 (9 ounce) ready-made prepared graham cracker crusts |
whipped cream or fresh mint sprigs or lemon slices or fresh raspberry |
Directions:
1. 1. Whisk together evaporated milk and puddin gmix in a bowl 2 minutes or until thickened.
2. 2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. 3. Pour into crust; refrigerate 4 hours or until firm. Garnish if desired.
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