Cream Cheese Lemonade Pie - Don't LOSE this recipe

 Cream Cheese Lemonade Pie - Don't LOSE this recipe ❤️❤️


1 9-inch store-bought graham cracker crust (homemade works too)
3 cups whipped cream, separated (we used store bought cool whip)
1 box instant lemon pudding
16-oz. cream cheese, softened
1/2 cup lemonade concentrate (we used Minute Maid), thawed
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
optional topping- lemon zest


Begin by adding 2 cups of whipped cream and the instant lemon pudding to a large bowl and mix with an electric mixer or stand mixer over medium/high speed until combined. The mixture will end up being thick and fluffy. Set aside.
Add cream cheese to a separate large bowl and mix on medium/high speed until the cream cheese is completely smooth creamy.
Next, add the lemonade concentrate and vanilla into the cream cheese and beat on low until the mixture is completely combined.
Slowly add the cream cheese mixture to the whipped cream and pudding mixture.
Mix on low until the cream cheese mixture and the pudding mixture are combined.
Transfer the mixture into the graham cracker crust. Spread the mixture out evenly.
Place the pie in the refrigerator for at least 2 hours to set (the longer the better).
When you’re ready to serve, remove from the fridge and top it with the remaining 1 cup of whipped cream and sprinkle with coarse sea salt. Top with fresh lemon zest
Serve and enjoy.

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