Cream Cheese Lemonade Pie

http://78recipes.com/cream-cheese-lemonade-pie/

You’ll Need (for the creamy pie):

1 (5 oz) can of evaporated milk.
1 (3.4 oz) box of instant lemon pudding mix.
2 (8 oz) packages of cream cheese.
¾ cup of frozen lemonade concentrate.

You’ll Need (for the pie crust):

2 ⅔ cups of graham cracker crumbs.
⅓ cup of sugar.
½ cup of melted butter.
Or you can just use 1 graham cracker crust (9 inch).

How to:

To make the pie crust, mix together all the ingredients in a medium bowl until well combined.
In a deep pie dish, press the graham cracker crumbs evenly and bake for 10 to 12 minutes in a preheated oven to 350°.
To make the creamy pie, beat together the milk and pudding mix in a small bowl on low for 2 minutes.
Beat the cream cheese in a separate bowl for 3 minutes until light and fluffy.
Beat in the lemonade concentrate gradually, then the pudding mix.
Pour the mixture into the graham cracker crust and refrigerate covered for 4 hours.