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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort, notes Carolyn Griffin of Macon, Georgia. Guests will never suspect they're eating a quick-and-easy dessert. Ingredients:
1 can (5 ounces) evaporated milk |
1 package (3.4 ounces) instant lemon pudding mix |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup thawed lemonade concentrate |
1 graham cracker crust (9 inches) |
Directions:
1. In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.
2. Pour into crust. Cover and refrigerate for at least 4 hours or until set. Yield: 6-8 servings.
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