1 1/2 c. (12 oz. can) undiluted evaporated milk
1 pkg. (3 1/2 oz.) instant vanilla pudding and pie filling mix
2 pkgs. (8 oz. each) cream cheese, softened
3/4 c. frozen raspberry or strawberry daiquiri mix, thawed
1 (9 inch) graham cracker pie crust
1 c. (8 oz. carton) whipping cream, whipped (optional)

In a 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 raspberry concentrate, 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. Decorate with whipped cream, if desired.