- 1 (5 ounce) can evaporated milk
- 1 (3.4 ounce) package instant lemon pudding mix
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup lemonade concentrate
- 1 (9 inch) graham cracker crust
- In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.