|
|
|
5 oz. can evaporated milk 3.4 oz. box instant lemon pudding mix 2 8-oz. pkgs. cream cheese 3/4 c. frozen lemonade concentrate 1 9" graham cracker crust In a small mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; mixture will be thick. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate, then gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust. Cover and refrigerate for at least 4 hours. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |