Instructions:

1. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
2. Add the sweetened condensed milk and continue beating until the mixture is silky and fully incorporated.
3. Mix in the thawed lemonade concentrate and beat for 1–2 minutes, until the filling becomes light and fluffy.
4. Gently fold in the whipped topping using a spatula until the mixture is smooth and well blended.
5. Pour the filling into the prepared pie crust and spread evenly with a spatula.
6. Refrigerate for at least 4 hours, or until the pie is firm and set.
7. Before serving, garnish with a swirl of whipped cream and lemon slices if desired.

Variations :

• Add a teaspoon of lemon zest or a few drops of lemon extract for a more intense lemon flavor.
• Use limeade concentrate for a creamy lime variation.
• Swap the crust with a vanilla wafer or golden Oreo base for a sweeter twist.
• Top with fresh raspberries or blueberries for a pop of color and tartness.

Tips :

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Fold in the whipped topping gently to maintain a light and airy texture.
• This pie can be made a day in advance—just keep it covered and chilled until ready to serve.
• For cleaner slices, run a sharp knife under hot water before slicing and wipe clean between cuts.