LEMONADE CAKE WITH CREAM CHEESE

LEMONADE CAKE WITH CREAM CHEESE

INGREDIENTS:

For the creamy cake

• 1 5-ounce can condensed milk

• 1 3.4-ounce box instant lemon pudding mix

• 2 8-ounce packages cream cheese

• ¾ cup frozen lemonade concentrate

For the Pie Crust

• 2⅔ cup graham cracker crumbs

• ⅓ cup sugar

• ⅔ cup melted butter

• Or you can use 1 graham cracker crust, 9 inch

. INSTRUCTIONS:

Preheat to 350°

For the cake base

In a In a medium bowl, combine all the ingredients and stir until well combined.

Press the graham cracker crumbs into a deep pie plate, making sure they come up the sides.

Bake for 10-12 minutes. Remove from oven and allow to cool.For the creamy cake, mix

milk and pudding in a small bowl.

Beat at low speed for 2 minutes (the mixture will be thick).

In a medium bowl, beat the cream cheese until light and fluffy, about 3 minutes.

Gradually add the lemonade concentrate.

Gradually add the pudding mixture.Pour the mixture into the cooled graham cracker crust or pre-made graham

cracker cake crust.

Cover and refrigerate for at least 4 hours.

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