Lemonade Cream Pie

10 Jan

2 (5 oz) can evaporated milk

2 (3 oz) packages instant lemon pudding

2 (8 oz) packages cream cheese, softened

2 (3 oz) packages cream cheese, softened

1 (12 oz) can frozen lemonade, partially thawed

1 (9 oz) Graham cracker crust

 

Whisk together evaporated milk and pudding mix in a bowl until thickened, about 2 minutes. Using a whisk attachment beat cream cheeses at medium speed until fluffy. add lemonade, beat until blended; Add pudding mixture, beat until blended. Pour into crust. Freeze 4 hours or until firm.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: