1 can (5 oz) evaporated milk
1 package (3.4oz) instant lemon pudding mix
2 packages (8 oz each) cream cheese, softened
¾ cup thawed lemonade concentrate
1 graham cracker crust (9 inches)
In a large bowl, combine the milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.
Pour into crust. Cover and refrigerate for at least 4 hours or until set.
No comments:
Post a Comment