This Extra Easy Lemonade Cream Cheese Pie is absolutely delicious. Made with cream cheese, frozen lemonade concentrate, lemon pudding, evaporated milk, and cool whip. It is light and airy and you will love it.
Lemonade Cream Cheese Pie
This no-bake pie is so easy to make. By using a pre-made graham cracker crust makes it even easier. Do you have a favorite no-bake dessert? I have a few favorites myself The Best No -Bake Cherry Cheesecake and EASY NO BAKE BANANA CREAM PIE ! are just a couple in my rotation. However, this one will definitely now be at the top of my list.
Sweets are definitely my weakness. Whether its pie, cake, or ice cream, my will power is zero. This Lemonade pie was especially yummy because it has a blend of tart lemons and gets it, sweetness, from the pudding and cool whip. It is a perfect blend for sure.
So, although it seems like fall is just around the corner, this pie will let you hang on to a little bit of summer. Summer is definitely my favorite season, although it seems to go quicker every year. I try to hang on to it for as long as I can.
Can I Freeze Lemonade Cream Cheese Pie?
You sure can, it will keep in the freezer in an airtight container for 3-6 months. When you are ready to serve - remove from freezer and let thaw in the refrigerator. Best if served chilled.
Ingredients Needed For Pie :
- Homemade or store-bought graham cracker crust
- Cream Cheese
- Instant Lemon Pudding
- Fresh Lemons
- Frozen Lemonade Concentrate -thawed
- Cool Whip
- Evaporated Milk
Directions for Making Pie :
- In a large bowl, whisk together milk and pudding mix on low speed until thickened.
- In another large bowl, beat cream cheese until light and fluffy.
- Add lemonade concentrate, beating until blended.
- Combine with pudding mixture, and beat until blended.
- Fold in Cool Whip
- Spread into pie crust
- Garnish with lemon slices
Ingredients for Lemon Pie
Mixing Cream Cheese
Filling In Pie Crust
Lemonade Pie
Lemonade Cream Cheese Pie
Equipment
- Mixing Bowl, serving bowl , spatula
Ingredients
- 1 Graham Cracker Crust
- 2 8oz Blocks Cream Cheese Softened
- 1 cup Thawed Lemonade Concentrate
- 1 can (12 oz) Evaporated Milk
- 1 box (small) Instant Lemon Pudding I used sugar -free
- 1 tub (8 oz) Cool Whip
- 1 large Fresh Lemon
Instructions
- In a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.
- In another bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Add lemonade concentrate, to cream cheese beating until blended,. combine with pudding mixture, and beat until blended.
- Fold in Cool Whip
- Spread filling in a graham cracker crust
- Garnish with fresh lemon slices
- Refrigerate for 4 hours and serve
What size can of evaporated milk?
Hi Linda,
I'm sorry, it is a 14 oz can of evaporated milk. I fixed that in the recipe.
Anything lemon is right up my alley! So please clarify an ingredient for me.
I've seen 5 ounce and 12 ounce cans of evaporated milk, but not any 14 ounce cans. Is it evaporated milk or sweetened condensed milk? Sweetened condensed milk comes in 14 ounce cans. Dumb question, but I need to know.
Thank you!