Saturday, June 23, 2007

No Cook Lemonade Pie

No Cook Lemonade Pie

2-5 oz cans evaporated milk
2- 3.4 oz packages lemon instant pudding mix
2-8 oz packages cream cheese, softened
2-3 oz packages cream cheese, softened
1 - 12 oz can frozen lemonade concentrate, partially thawed
Lots of lemon zest
1 - 9oz ready-made prepared graham cracker crust

Garnishes: whipped cream, fresh mint sprigs, lemon slices, or more grated lemon

Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened
Beat cream cheeses at medium speed with an electric mixer, using whish attachment, until fluffy
Add lemonade, beating until blended
Add pudding mixture and beat until blended & lots of lemon zest
Pour into crust
Freeze 4 hours or until firm

When frozen, take out of pie plate to cut in sections. Serve 1/2 hour later or put back into pan and pull out peices when needed

But, remember, (and this is very important) you can never use to much lemon zest!!!!



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