Serves: 8
Total Calories: 414
1. In small mixing bowl beat evaporated milk and pudding mix on low speed of electric mixer until combined. Increase speed to medium. Beat for 1 minute.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually add lemonade concentrate, beating for 3 to 4 minutes or until light and fluffy.
3. Fold pudding mixture into cream cheese mixture. Spread in crust. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Lemon Cheesecake Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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