1 (12 oz.) can evaporated milk
1 (3 1/2 oz.) pkg. instant lemon pudding
2 (8 oz.) pkgs. cream cheese
1 (6 oz.) can frozen lemonade concentrate
1 Keebler graham cracker ready crust

In small mixer bowl combine evaporated milk and pudding mix; beat 2 minutes; set aside. In large mixing 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. Decorate as desired.