Description

A refreshingly tangy and creamy no-bake dessert that combines smooth cream cheese with zesty frozen lemonade concentrate in a buttery graham cracker crust. Perfect for summer gatherings or an easy, cool treat.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tbsp melted butter

1 can (5 oz) evaporated milk

1 package (3.4 oz) instant lemon pudding mix

1 package (8 oz) cream cheese, softened

1 can (6 oz) frozen lemonade concentrate, thawed

Optional: Whipped cream and lemon zest for garnish

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Instructions

Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.
Press the mixture firmly into a 9-inch deep-dish pie plate, covering the bottom and sides evenly.
Chill the crust in the refrigerator for 30 minutes to set.
In a separate bowl, whisk together the evaporated milk and instant lemon pudding mix for about 2 minutes until thickened.
Beat the softened cream cheese until smooth and fluffy.
Slowly add the thawed lemonade concentrate to the cream cheese, beating until fully blended.
Mix the pudding into the cream cheese mixture and beat until smooth.
Pour the filling into the chilled crust and smooth the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
Top with whipped cream and lemon zest before serving, if desired.

Notes

Can be made the night before for convenience.

Use shortbread or vanilla wafer crust for variation.

Add fresh lemon juice or zest for extra tang.

Store covered in the fridge for up to 5 days.

Do not freeze; it affects the texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 327
Sugar: 24g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg