1 1/2 c. (12 oz. can) undiluted Carnation milk
1 (3 1/2 oz.) pkg. instant lemon pudding and pie filling
2 (8 oz. each) pkgs. cream cheese, softened
3/4 c. (one 6 ounce can) lemonade concentrate, thawed
1 Keebler 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.