2 1/2cupsgraham cracker crumbsif you don't have crumbs in the fridge, you can make your own by pulsing graham crackers in the food processor for just a few seconds, but make sure they're very finely ground
1/3cupsugar
2/3cupbuttermelted
The Filling:
1can evaporated milk
1small box lemon pudding mixI haven't tried it with sugar free
2boxes cream cheese
3/4cupfrozen lemonade concentrate
Instructions
The Crust:
Preheat the oven to 350 degrees F.
Combine your crust ingredients in a small bowl.
Make sure to mix them thoroughly so that all of the crumbs are coated with butter. Then, press them gently into the bottom of your pie plate.
Bake for 10-12 minutes, until the crust is golden.
Set the crust to the side and allow it to cool completely. The pie itself doesn't have to be baked, so make sure the crust is completely cool!
The Filling:
Whisk the evaporated milk and pudding mix together in a small bowl.
Continue whisking until it starts to thicken--the mixture will be very thick.
Set it to the side while you mix your cream cheese until light and fluffy.
Add the pudding mixture to the cream cheese.
Carefully stir in the lemonade concentrate.
Pour the filling into your pie crust and refrigerate overnight (or, if you can't wait, you can eat it within about 4 hours). Lick the spoon before washing.