Ingredients:
2 5 oz. cans evaporated milk
2 3.4 oz. pkg. lemon instant pudding mix
2 8 oz. pkg cream cheese softened
1 12 oz. can frozen lemonade concentrate, partially thawed
1 9 oz. ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint springs, lemon slices
Directions:
Whisk together evaporated milk and pudding mix in a bowl for 2 minutes until thickened. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, 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.
2 5 oz. cans evaporated milk
2 3.4 oz. pkg. lemon instant pudding mix
2 8 oz. pkg cream cheese softened
1 12 oz. can frozen lemonade concentrate, partially thawed
1 9 oz. ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint springs, lemon slices
Directions:
Whisk together evaporated milk and pudding mix in a bowl for 2 minutes until thickened. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, 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.
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