Ingredients
One 9-inch graham cracker crust that has been prepared
1 (8-oz) tub of softened cream cheese
sweetened condensed milk, one 14-oz can
quarter of a cup of thawed lemonade concentrate
1/2 teaspoon of zest from a lemon
1.5 cups of whipped topping
Preparation
- In a mixing bowl, combine the softened cream cheese with an electric mixer until it’s completely smooth.
- While mixing, slowly pour in the sweetened condensed milk. Mix thoroughly to combine.
- Once the lemonade concentrate has thawed, add the zest of the lemon and stir until the mixture is well combined.
- Gently fold in the whipped topping until the mixture is airy and light.
- Use a spatula to level up the top of the mixture before pouring it into the graham cracker crust that has been made.
Step 6: Put the pie in the fridge for four hours, or until it sets and becomes firm.
- Optional: Before serving, garnish with more lemon zest or whipped topping.
Tips and Variations
To add a little variety to the taste profile, consider using lime or orange concentrates instead of the regular lemon. Optional sugar-free sweetened condensed milk or low-fat cream cheese might make it a little healthier. A nut-based crust, such almond or pecan, may transform this dessert into something completely different for those who want a crunchier foundation than what’s often used (graham cracker crust).