Lemon Cream Pie

  • 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

Recipe Instructions

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.