Preparation:
In a medium bowl, mix the pudding mix and evaporated milk until thickened, typically taking around two to three minutes on low speed.
In another bowl, beat the cream cheese until it becomes light and fluffy, then incorporate the lemonade concentrate. Next, add the prepared pudding mixture and blend thoroughly.
Pour the filling into the prepared pie crust and refrigerate for a minimum of four to six hours, preferably overnight, until it sets.
Slice, serve, and relish in every tangy bite!
Note: Regarding the milk, most Cream Cheese Lemonade Pie recipes I found do specify 5 ounces of evaporated milk, not condensed milk.
Feel free to let me know if you need further adjustments or if there’s anything else you’d like to add or modify!
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