No­ Bake Pink Lemonade Cheesecake Pie

Ingredients

1 pkg (8 oz) cream cheese, at room temperature
1 (14 oz) can sweetened condensed milk
6 oz (half of can) pink lemonade concentrate, thawed
1 (8 oz) tub Cool Whip, thawed
Zest of one lime
1 prepared or homemade graham cracker pie shell

Instructions

In a large bowl, cream together the cream cheese, condensed milk, and pink lemonade concentrate with a handheld electric mixer on low speed for about 30 seconds. Turn up the speed to medium and cream for about 1­2 minutes or until combined and smooth.

Add in the Cool Whip and lime zest and continue beating the mixture until it’s completely smooth, light and fluffy, or about 2­3 minutes. The mixture will thicken up as it mixes.

Pour the mixture into the prepared crust and place in the freezer to set, about 3 hours or overnight. Remove from the freezer and cut into slices just before serving; store leftovers in the freezer. Pies taste perfect after about 5 minutes at room temperature.

Recipe Source: The above recipe is based on materials found on thedomesticrebel.com. The original recipe was written by Author: Hayley Parker. Note: Materials may be edited for content and length. Image credit creationsbykara.com.