Lemonade Infused Cream Cheese Pie
In search of a revitalizing summer dessert? If you’re someone who’s always on the lookout for something fresh and exciting, this recipe might just become your new favorite. While traditional cheesecake is undeniably delightful, this rendition takes it to a whole new level by blending it with pudding, resulting in a scrumptious concoction that will tantalize your taste buds. Allow us to introduce you to our lemonade-infused pie featuring a luscious cream cheese filling. By marrying the smoothness of cheesecake with the tangy sweetness of lemonade, this dessert is destined to be a hit with any crowd.
To infuse that unmistakable lemonade flavor, we’ve incorporated frozen lemonade concentrate, which not only enhances the taste but also contributes to the pie’s creamy texture. And let’s not overlook the importance of lemon pudding, essential for providing the pie with its firm and delectable structure.
The outcome? A zesty and refreshing dessert that’s perfect for cooling off during those scorching summer days, guaranteed to have you coming back for seconds. Moreover, with its straightforward recipe, making extra servings is a breeze. Isn’t this the epitome of a quintessential summer indulgence?
Ingredients:
Two 8-ounce packages of cream cheese, softened
5-ounce can of evaporated milk
1 box of instant lemon pudding mix (approximately 3.4 oz.)
3/4 cup frozen lemonade concentrate
Graham cracker crust
Lemon zest or whipped cream (optional)
Preparation:
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Two 8-ounce packages of cream cheese, softened
5-ounce can of evaporated milk
1 box of instant lemon pudding mix (approximately 3.4 oz.)
3/4 cup frozen lemonade concentrate
Graham cracker crust
Lemon zest or whipped cream (optional)
Preparation:
In a medium bowl, mix the pudding mix and evaporated milk until thickened, typically taking around two to three minutes on low speed.
In another bowl, beat the cream cheese until it becomes light and fluffy, then incorporate the lemonade concentrate. Next, add the prepared pudding mixture and blend thoroughly.
Pour the filling into the prepared pie crust and refrigerate for a minimum of four to six hours, preferably overnight, until it sets.
Slice, serve, and relish in every tangy bite!
Note: Regarding the milk, most Cream Cheese Lemonade Pie recipes I found do specify 5 ounces of evaporated milk, not condensed milk.
Feel free to let me know if you need further adjustments or if there’s anything else you’d like to add or modify!
