No-Bake Cream Cheese Lemonade (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs

02 - 1/4 cup granulated sugar

03 - 6 tablespoons melted butter

→ Filling

04 - 1 can (5 oz) evaporated milk

05 - 1 package (3.4 oz) instant lemon pudding mix

06 - 1 package (8 oz) cream cheese, softened

07 - 1 can (6 oz) frozen lemonade concentrate, thawed

# Instructions:

01 - Combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press firmly into a deep-dish pie plate. For firmer crust, bake at 350°F for 10 to 12 minutes then cool completely. Alternatively, chill the crust for 30 minutes to set without baking.

02 - Whisk evaporated milk and lemon pudding mix in a bowl for 2 minutes until thickened and creamy.

03 - Beat softened cream cheese in a separate bowl until smooth and fluffy. Gradually add thawed lemonade concentrate, blending well, then fold in the pudding mixture. Continue beating until the filling is smooth and uniform.

04 - Pour filling into prepared crust and smooth the surface. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight until fully set.

05 - Before serving, garnish with whipped cream, lemon zest, lemon slices, or fresh berries as desired.

# Notes:

01 - For firmer crust texture, baking prior to filling is recommended. Ensure cream cheese is softened to achieve a smooth filling. Chilling time of at least 4 hours is necessary to properly set the dessert.

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