Cream Cheese Lemonade Pie recipe

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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) container whipped topping (Cool Whip), thawed
  • Lemon slices or zest (for garnish, optional)

Instructions

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the sweetened condensed milk and lemonade concentrate, and continue mixing until fully combined.
  3. Gently fold in the whipped topping until smooth and fluffy.
  4. Pour the mixture into the graham cracker crust and spread evenly.
  5. Cover and refrigerate for at least 3–4 hours, or until the pie is set.
  6. Garnish with lemon slices or zest before serving.

Would you like me to also give you a no-bake freezer version of this pie for extra firmness, or keep it as a soft chilled pie?

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