Ingredients
- 1 (9-inch) graham cracker pie crust
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (6 oz) can frozen lemonade concentrate, thawed
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- Lemon slices & zest (optional, for garnish)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and mix until well combined.
- Pour in the thawed lemonade concentrate and beat until the mixture is smooth and fully incorporated.
- Gently fold in the whipped topping until evenly blended.
- Spoon the filling into the prepared graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until firm.
- Garnish with lemon slices or zest before serving if desired.
Tip: For a firmer texture, place the pie in the freezer for about 1 hour before serving.
If you want, I can also make a no-bake, extra-tangy version of this pie.