(3 oz.) evaporated milk
(3.4 oz) instant lemon pudding mix
(8 oz. ea) cream cheese, softened
(9") graham cracker crust
1In mixing bowl, combine milk and pudding mix; beat on low speed for two minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy; about three minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least four hours. Opt. garnish with sliced lemon. ENJOY!
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