12 oz. can evaporated milk
1 (3 1/2 oz.) pkg. instant lemon pudding
16 oz. cream cheese, softened
6 oz. can frozen lemonade concentrate, thawed
1 graham cracker crust, pre-made
Whipped cream (opt.)

In small mixer bowl, combine evaporated milk and pudding mix. Beat 2 minutes. Set aside. In large 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. Pour into crust and chill 3 to 4 hours. Top with whipped cream if desired.