Easter Lemonade Pie

• 5 ounces evaporated milk
• 3 12 ounces instant lemon pudding
• 2 (8 ounce) packages cream cheese
• 34 cup frozen lemonade concentrate
• 1 (9 inch) graham cracker crust

1. In mixing bowl, add milk and pudding mix.
2. Beat on low for 2 minutes.
3. In another bowl, beat cream cheese until fluffy.
4. Gradually add lemonade.
5. Slowly beat in pudding mix.
6. Pour into crust.
7. Cover and refrigerate 4 hours.

milk, lemon pudding, cream cheese, frozen lemonade concentrate, graham cracker crust

Taken from www.food.com/recipe/easter-lemonade-pie-156906 (may not work)