Cream Cheese Lemonade Pie
A no-bake cream cheese lemonade pie with sweetened condensed milk, lemonade concentrate and whipped topping in a graham cracker crust. Chill overnight.
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Ingredients
- 4 ounces cream cheese 1/2 block; softened to room temperature
- 1 can sweetened condensed milk 14 ounces
- 6 ounces frozen lemonade concentrate thawed
- 1 tub whipped topping 8 ounces; thawed
- 1 premade graham cracker crust 9-ounce crust; the larger size labeled for 2 extra servings
Instructions
- In a large bowl, beat the softened cream cheese with an electric hand mixer until smooth.
- Add the sweetened condensed milk and mix until completely smooth, scraping down the sides of the bowl as needed.
- Mix in the thawed lemonade concentrate until combined.
- Add the thawed whipped topping and whip until smooth, with no streaks.
- Pour the filling into the graham cracker crust. Cover and refrigerate for at least 8 hours or overnight to set before slicing.
Notes
The total time includes 8 hours of chilling. Keep the pie refrigerated and do not leave it out for more than 2 hours.
Nutrition
Serving: 1servingCalories: 476kcalCarbohydrates: 65.1gProtein: 6.7gFat: 21.3gSodium: 243mgFiber: 0.6gSugar: 51.6g