- In a medium bowl, mix the pudding mix and evaporated milk until thickened, typically taking around two to three minutes on low speed.
- In another bowl, beat the cream cheese until it becomes light and fluffy, then incorporate the lemonade concentrate. Next, add the prepared pudding mixture and blend thoroughly.
- Pour the filling into the prepared pie crust and refrigerate for a minimum of four to six hours, preferably overnight, until it sets.
- Slice, serve, and relish in every tangy bite!
Note: Regarding the milk, most Cream Cheese Lemonade Pie recipes I found do specify 5 ounces of evaporated milk, not condensed milk.
Feel free to let me know if you need further adjustments or if there’s anything else you’d like to add or modify!