Cream Cheese Lemonade Dessert Cups
Servings: 24
Calories:
Ingredients
- 2 12 pack ChocoMaker® chocolate dessert cups
- 1 3.4 oz box instant lemon pudding (4-½ cup servings)
- 1 5 oz can evaporated milk
- 2 8 oz pkg cream cheese, softened
- ¾ cup frozen lemonade concentrate
Optional: mint leaves, lemon slices
Instructions
- In a medium mixing bowl, beat cream cheese for 3 minutes. Add frozen lemonade concentrate and beat until combined.
- In another medium mixing bowl, beat evaporate milk and instant pudding together for 2 minutes until it becomes extremely thick.
- Mix pudding mixture into cream cheese mixture, beat until well combined.
- Cover and place in the refrigerator for at least 4 hours.
- Once chilled, using a large gallon size baggie, cut the corner and place a decorating tip through the hole.
- Place baggie in a large cup or bowl and spoon lemonade mixture into bag. Once the bag is filled, remove the air and seal shut.
- Pipe cream cheese lemonade filling into each chocolate dessert cup.
- Optional: garnish with a mint leave and a small lemon slice to each dessert cup.
- Place back in fridge until ready to serve. Serve cold.
Notes
Recipe adapted from my Cream Cheese Lemonade Pie