I hope I'm not copying another thread, but I did a search and didn't find the answer I was looking for.
I'm going to make a Southern Living recipe this weekend: Creamy Lemonade Pie. It's basically a version of an icebox pie. The recipe calls for evaporated milk, lemon instant pudding, 11 oz. of cream cheese and lemonade concentrate (frozen). I'm thinking of subbing light (not fat free) cream cheese and possibly light evaporated milk. Do I go for it? Should I do part regular cream cheese and part light cream cheese? I rarely do substitutions so am a little nervous about how this will turn out. I read the thread and replies on how often people follow recipes to a T, so I'm hoping all of you rule breakers out there can give some tips. Thanks!