Lynne M. Giffen's Recipe

Cream Cheese Lemon Pie

Category: Recipes

1 can (5 oz.) evaporated milk
1 pkg. (3.4 oz.) instant lemon pudding mix
2 pkgs. (8 oz. each) cream cheese, softened
1 (6 oz.) can frozen lemonade concentrate, thawed
1 graham cracker crust (9")

In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.