1 1/2 c. (12 oz.) can evaporated milk, undiluted
1 pkg. (3 1/2 oz.) instant lemon flavored pudding and pie filling mix
2 pkg. (8 oz. ea.) cream cheese, softened
3/4 c. (1-6 oz.) can frozen lemonade concentrate, thawed
1 9-inch graham cracker Ready crust
1 c. (8 oz.) Cool Whip (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 3-4 minutes. Fold pudding mixture into cream cheese mixture, blending thoroughly. Pour filling into pie crust. Chill 3 to 4 hours or overnight. Top with whipped cream if desired.