1 can (6 oz.) frozen lemonade concentrate
1 pkg. (8 oz.) cream cheese, at room temperature
1 can (14 oz.) sweetened condensed milk
1 tub (6 oz.) nondairy whipped topping
1 pkg. (6 oz.) prepared graham cracker pie crust

Add lemonade concentrate, cream cheese and sweetened condensed milk to a blender. Whirl until smooth and creamy. I use hand mixer. Scrape mixture into bowl. Fold in whipped topping. Pour mixture into graham cracker crust. Refrigerate 2 to 3 hours before serving.