1 3/4 cups cold milk
2 (3 oz. ea.) pkgs. vanilla instant pudding & pie filling
1/2 (12 oz.) can frozen lemonade concentrate, thawed
1 (8 oz.) tub whipped topping, thawed
1 prepared graham cracker crust (Keebler or homemade)
lemon slices, for garnish (optional)

Pour milk into a large bowl. Add both pudding mixes. Beat with wire whisk for 30 seconds. Add lemonade concentrate. Beat with wire whisk for 30 seconds. Mixture will be thick. Immediately stir in whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.

Garnish with lemon slices, if desired. Store leftover pie in refrigerator.

Submitted by: Brianna