INGREDIENTS:

1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate

1 graham cracker crust, 9 inch

INSTRUCTIONS:

In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.