1 1/2 c. (1 can) evaporated milk
1 (3 1/2 oz.) pkg. instant lemon pudding
2 (8 oz.) pkgs. softened cream cheese
1 (6 oz.) can thawed lemonade
1 ready-made graham cracker crust
1 c. whipped cream

Beat undiluted evaporated milk and pudding for 2 minutes and set aside. Beat cream cheese in large bowl until light. Gradually add lemonade and continue beating until smooth, 3-4 minutes.

Fold pudding into cream cheese mixture. Pour filling into crust. Chill 3-4 hours. Top with whipped cream. Serves 8.