- Graham cracker crust
- 8 oz Cream cheese, softened
- 2 cups Whole milk
- 3.5 oz Instant lemon pudding mix
- 1/4 cup Powdered sugar (as needed)
- Whipped topping
- 1 Tbsp Lemon zest
Using Bosch with wire whips, beat softened cream cheese until smooth. Add in pudding mix and mix until combined. (Add powdered sugar if you like a sweeter pie). Slowly add milk, beating until thick and creamy. Pour into prepared Graham cracker crust, chill for 3 hours or overnight. Top with whipped topping and lemon zest.