Lemon Cheese Cake Pie

Ingredients

• 1 (12 ounce) can evaporated milk, undiluted

• 1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling

• 2 (8 ounce) packages cream cheese, softened

• 1 (6 ounce) can frozen lemonade concentrate, thawed

• 1 (8 ounce) container Cool Whip
• 9 inches graham cracker crust

Directions

1. 1

   In a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. Set aside.

2. 2

   In a larger mixing bowl, beat cream cheese until light.

3. 3

   Gradually add the lemonade. Continue beating until smooth, light and fluffy (3 to 4 minutes).

4. 4

   Fold pudding mixture into cream cheese mixture. Add a small amount of cool whip.

5. 5

   Pour into pie crust. Chill for at least 2 hours. Top with remainder of cool whip.