Cream Cheese Lemonade Pie 
Tangy, creamy, and no-bake! Perfect summer treat!

 𝗠𝗮𝗸𝗲 𝗜𝘁 𝗳𝗼𝗿 𝗬𝗼𝘂𝗿 𝗡𝗲𝘅𝘁 𝗘𝘃𝗲𝗻𝘁!

For the Filling:
• 1 (5 oz) can evaporated milk
• 1 (3.4 oz) box instant lemon pudding mix
• 2 (8 oz) packages cream cheese, softened
• ¾ cup frozen lemonade concentrate

For the Crust:
• 2 ½ cups graham cracker crumbs
• ⅓ cup sugar
• ⅔ cup melted butter

Instructions:
 Make Crust: Mix crumbs, sugar, and butter. Press into a pie dish and bake at 350°F for 10-12 minutes or skip baking for no-bake. Let cool.
 Prepare Filling: Beat evaporated milk and pudding mix. Beat cream cheese and add lemonade concentrate. Combine both and mix.
 Assemble & Chill: Spread filling into cooled crust. Refrigerate for 4+ hours or overnight.