Ingredients:

For the Crust:

  • 1/4 C graham cracker crumbs
  • 1/2 C butter – melted
  • 1/3 C sugar

For the Filling:

  • 16 oz cream cheese – softened to room temperature
  • 5 oz evaporated milk
  • 1 pkg (4 serving size) instant lemon pudding mix
  • 3/4 C lemonade concentrate (in the freezer section) –  thawed and undiluted 
  • 1 tsp lemon zest – grated

Directions:

  1. Preheat oven to 350 degrees
  2. Mix all crust ingredients in a small bowl – press into a 9″ square pan
  3. Bake for 10-15 minutes or until crust begins to brown
  4. Remove from oven and cool completely
  5. In a small bowl, whisk pudding mix and evaporated milk for 2 minutes – let stand 2 minutes
  6. Meanwhile, beat cream cheese until light and fluffy
  7. Gradually beat in the lemonade concentrate
  8. Stir in the lemon zest
  9. Gradually beat in the pudding mixture, beating well
  10. Pour over cooled crust
  11. Cover and chill at least 4 hours – overnight is best
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