1 tall (12 oz.) can (1 1/2 c.) evaporated milk, undiluted
1 (3 1/2 oz.) pkg. instant lemon pudding and pie mix
2 (8 oz.) pkgs. cream cheese, softened
1 (6 oz.) can (3/4 c.) frozen lemonade concentrate, thawed
1 lg. Keebler graham cracker ready crust
1 (8 oz.) carton whipped topping

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 3-4 hours or overnight. Top with whipped cream. This dessert will get "Compliments for the Cook."