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

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

In large bowl, beat cream cheese until light. Gradually add lemonade concentrate; continue beating until smooth, light and fluffy, 3-4 minutes.

Fold pudding mixture into cream cheese mixture, blending thoroughly. Pour filling into crust. Chill 3-4 hours or overnight. Top with whipped cream. Decorate as desired.