I’m not sure of the technical definition for what distinguishes a pie from a cake but I’m pretty sure this would best be referred to as a pie. Oh, well – no matter what we call this it still tastes the same and it’s one of the easiest recipes I can think of. So if you’re in a hurry and you need to produce a cake-pie, I suggest you bookmark this recipe!
foodie tips ~
❤ Because lemon is a versatile flavor you can garnish your cake with some lemon zest, a few drizzles of some Fischer & Wieser Raspberry Chipotle Sauce or even a few chopped Texas pecans to liven up the party.
8-ounce package | cream cheese, softened
1 package | instant lemon pudding mix
½ cup | milk
1 ½ cups | more milk
8 inch | graham cracker crust
to garnish | any of the items from the “foodie tips” section above
ii. what to do
0. Soften your cheese. Let your cream cheese sit on the counter for at least 30-45 minutes. I usually open the package to help this process speed-up a bit. If you rush this step your cream cheese may turn out lumpy and nobody likes lumpy cream cheese. :) Please note that I numbered this as step “0” because this step is so easy it really doesn’t deserve a number.
1. Blend things up. In a medium-size bowl blend the cream cheese and the ½ cup of milk. Add 1 ½ cups more milk and the pudding mix and beat as directed according to the pudding mix instructions.
2. Pour it up. Pour the cream cheese mixture into your crust and chill until set.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook