Summer Treat

I came across this recipe in the May issue of Southern Living magazine and tried it over the weekend. It is very good and super easy, so I thought I would share. I made the Lemonade pie, but they also had a recipe for Raspberry-Lemonade pie and a Lemon Pie Dip that sounded pretty tasty as well. I may have to try those too! ;)

Creamy Lemonade Pie
2 (5-oz.) cans evaporated milk
2 (3.4-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 (9-oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. 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.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

Yield: Makes 8 servings

Jean Voan, Shepherd, Texas
Southern Living, MAY 2007