1 3/4 c. cold milk
2 pkg. (4-serving size) Jello vanilla flavor instant pudding
1 (6 oz.) can frozen lemonade concentrate, thawed
1 (8 oz.) tub Cool Whip, thawed
1 prepared graham cracker crumb crust (6 oz.)
lemon slices (optional)

Pour milk into large bowl. Add pudding mixes. Beat with whisk 30 seconds. Add lemonade concentrate. Beat with wire whisk 30 seconds (mixture will be thick). Immediately stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Garnish with lemon slices, if desired. Store leftover pie in the refrigerator.

Makes 8 servings.