Ingredients:
For the Velvety Pie:
1 (5 oz) can vanished milk
1 (3.4 oz) box moment lemon pudding mix
2 (8 oz) bundles cream cheese
¾ container solidified lemonade concentrate
For the Pie Crust:
2 ½ mugs graham wafer crumbs
⅓ container sugar
⅔ container butter, melted
Alternatively, 1 (9 inch) pre-made graham saltine outside for a totally no-bake option
Directions:
For the Pie Crust:
Combine graham saltine scraps, sugar, and liquefied butter. Press into a profound dish pie dish,
guaranteeing to cover the sides.
Bake at 350°F for 10-12 minutes. Permit to cool. Skip this step if utilizing a pre-made crust.
For the Velvety Pie:
In a little bowl, combine dissipated drain with pudding blend. Beat on medium speed for 2 minutes
until thick.
In a partitioned bowl, beat cream cheese until feathery, almost 3 minutes.
Gradually include lemonade concentrate and the pudding blend, beating until smooth.
Spoon the filling into the cooled outside. Cover and refrigerate for at slightest 4 hours.
Prep Time: 15 minutes | Cooking Time: 10 minutes (in the event that preparing hull) | Add up to Time:
4 hours 25 minutes (incorporates chilling) | Servings: 8
ENJOY!
