Directions
- 1Pour evaporated milk into a bowl and beat on high speed for 2–3 minutes until thick.
- 2In another bowl, beat cream cheese until smooth, then mix in lemonade concentrate, powdered sugar, and vanilla.
- 3Fold in the whipped evaporated milk, then gently fold in whipped topping.
- 4Spoon filling into the graham cracker crust and smooth the top.
- 5Chill at least 4 hours (or overnight) until set.
Ingredients
- 1 can evaporated milk
- 1 package cream cheese, softened
- 0.75 cup frozen lemonade concentrate, thawed
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 container whipped topping, thawed
- 1 graham cracker crust
Equipment
bowl
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