1 1/2 c. evaporated milk
1 (3 1/2 oz.) pkg. instant pudding mix
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. (6 oz.) can) frozen lemonade
1 graham cracker ready crust
1 (8 oz.) carton whipped topping

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 3-4 minutes.

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