Creamy Lemonade Pie
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup thawed lemonade concentrate
1 graham cracker crust (9 inches)
In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.
Slowly beat in lemonade concentrate. Gradually add in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours or until set. Makes 6-8 servings.
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