1 1/2 c. (12 oz. can) evaporated milk, undiluted
1 (3 1/2 oz.) pkg. instant lemon pudding and pie filling
2 (8 oz.) pkg. cream cheese, softened
3/4 c. (16 oz. can) frozen lemonade concentrate, thawed
1 graham cracker ready crust
1 c. (8 oz. carton) whipped cream, whipped (optional)

In small mixer bowl, combine evaporated milk and pudding mix; beat 2 minutes. Set aside.

In large mixer bowl, beat cream cheese until light. Gradually add lemonade concentrate, continue beating until smooth, light and fluffy, 3 to 4 minutes. Fold pudding mixture into cream cheese mixture, blending thoroughly. Pour filling into crust. Chill 3 to 4 hours or overnight. Top with whipped cream. Decorate as desired.