Ingredients:
12 ounce can evaporated milk, undiluted
1 (3 1/2 ounce) package instant lemon pudding mix
2 (8 ounce) packages of cream cheese
1 (6 ounce can) frozen lemonade concentrate, thawed
1 premade graham cracker crust
1 cup whipped topping

How to make this recipe:
In a small mixing bowl, combine evaporated milk and pudding mix, beat 2 minutes. Set aside. In large mixing 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, blending. Pour filling into crust. Chill 3-4 hours or overnight. Top with whipped cream. Notes: NOTE: This may also be placed in pretty glasses, without a crust, alternating with the whipped topping. Top with a thin lemon slice, cut into the middle and placed on the edge of the glass, when serving.

Recipe from: Brenda Hyde - Seeds of Knowledge