1/2 cup evaporated milk
1 pkg (3.4 oz.) instant lemon pudding mix
2 pkg (8 oz. each) cream cheese, softened
3/4 cup pure lemon juice
1 graham cracker crust
Mix milk and pudding beating at low speed, about 2 minutes. In another bowl beat cream cheese until light and fluffy, about 3 minutes. Gradually add lemon juice and then pudding mix. Pour into crust. Cover and refrigerate at least 4 hours. Serves 6-8.
Changes - Make it Key Lime by using lime pudding and key lime juice.
Monday, August 10, 2009
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