Ingredients for Easter Lemonade Pie
- Evaporated Milk
- Instant Lemon Pudding
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) can frozen lemonade concentrate
- 1 (9 inch) graham cracker pie crust
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container cool whip
- 1 1/2 teaspoons vanilla extract
- 2 cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup freshly squeezed lemonade
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How to Make Easter Lemonade Pie
- In a large mixing bowl, whisk together 2 cups of milk and 3.4 ounces (1 package) instant vanilla pudding mix until smooth.
- Beat on low speed for 2 minutes until well combined and slightly thickened.
- In a separate bowl, beat 8 ounces (1 package) of softened cream cheese until light and fluffy.
- Gradually add 1 cup of freshly squeezed lemonade to the cream cheese, mixing until smooth and creamy.
- Slowly add the pudding mixture to the cream cheese and lemonade mixture, beating on low speed until everything is well incorporated.
- Pour the filling into your prepared pie crust (9-inch).
- Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
95g
Fat
74g
Carbs
15g
