2 (5-oz) cans evaporated milk
2 (3-oz) packages lemon instant pudding mix
2 (8-oz) packages cream cheese, softened
2 (3-oz) packages cream cheese, softened
1 (12-oz) can frozen lemonade concentrate, partially thawed
1 ready-made graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices
Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
Beat cream cheese at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture and beat until blended.
Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
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