If you’re just like us and during this time of year, are always searching for the ideal summer treat, we might have discovered it. Cheesecake is a all-year-round favorite, but turning it into a cheesecake and pudding hybrid is a real feat and one you’ll want to try out once you’ve seen this recipe. This is cream cheese lemonade tart. It’s all the creamy goodness of a cheesecake but less fussy, and filled with the tart and sweet lemonade flavor we recognize and enjoy.
2 (8 oz.) packages cream cheese, room temperature
1 (5 oz.) can be evaporated milk
1 (3.4 oz.) box instant lemon pudding mix
3/4 cup frozen lemonade concentrate
1 pie crust made of graham crackers
Lemon zest or whipped cream an option
Combine the evaporated milk and pudding mix in a large bowl, and beat it at low for about 2 minutes or until it becomes thick.
In an additional bowl or mixer mix cream cheese and beat until it is light and airy. Then mix with lemonade concentrate. After it is fully mixed the pudding mix, stir in.
Filling ingredients into pie crust, put it in the refrigerator and let it wait for about 4-6 hours or up to a night.
Slice then serve and then enjoy!