Creamy Lemonade Pie

From Southern Living, May 2007
8 servings

2 (5oz) cans evaporated milk
2 (3.4oz) packages lemon instant pudding mix
2 (8oz) packages cream cheese
1 (12oz) can frozen lemonade concentrate, partially thawed
1 (9oz) ready-made graham cracker crust
Garnishes: whipped cream, fresh mint, lemon slices

1) Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2) Beat cream cheese at medium speed with whisk attachment until fluffy. Add concentrate and beat until blended, then add pudding mixture and beat until blended.
3) Pour into pie crust and freeze for 4 hours or until firm.