Description
A creamy, tangy no-bake lemonade pie made with cream cheese, pudding mix, and whipped topping in a graham cracker crust. This refreshing dessert chills to perfection and is ideal for warm-weather gatherings.
Ingredients
- 8 ounces full fat cream cheese, softened
- 14 ounces sweetened condensed milk
- 1/2 cup frozen lemonade concentrate, thawed
- 1 teaspoon pure lemon extract
- 3.4 ounces lemon flavored instant pudding mix
- 8 ounces whipped topping, thawed
- 9 ounces premade graham cracker crust
Instructions
- In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract for 1 1/2 to 2 minutes until smooth.
- Reduce the mixer speed to low and add the instant lemon pudding mix. Increase speed to medium and mix for 1 to 1 1/2 minutes until the mixture becomes smooth and begins to thicken.
- Gently fold in the thawed whipped topping until fully combined.
- Spread the pie filling evenly into the premade graham cracker crust. Cover and refrigerate for at least 8 hours before slicing and serving.
Notes
- For best texture, ensure the cream cheese is fully softened before mixing.
- Chill the pie overnight for the firmest slices.
- Garnish with lemon slices, zest, or additional whipped topping before serving if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
