1 c. evaporated milk (1 1/2 c. undiluted)
1 (3 1/2 oz.) pkg. instant lemon pudding & pie filling
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. (1 - 6 oz. can) frozen lemonade concentrate, thawed
1 (9") graham cracker pie crust

In small bowl combine milk and pudding mix. Beat 2 minutes; set aside. In large bowl beat cream cheese until light. Add lemonade gradually and beat until smooth. Pour pudding mix into cream cheese mix blending thoroughly. Pour into crust and chill 3 to 4 hours. If you wish to make several of these at one time, they freeze well.