For the Creamy Pie:
1 5 oz can of Evaporated milk
1 3.4 oz box of instant lemon pudding mix, one small box
2 8 oz packages of cream cheese
¾ cup frozen lemonade concentrate

For the Pie Crust:
2 ½ cup graham cracker crumbs
1/3 cup sugar
2/3 cup butter, melted


For the Pie Crust:

Step 1: Preheat the oven to about 350 degrees. Add all the ingredients in a large bowl and whisk together until they are well combined. Transfer to a pie dish

Step 2: Press the graham cracker crumbs into the mix in the pie dish, then place in the oven and bake for 10-12 minutes. Remove from the oven and set aside to cool.

For the Creamy Pie

Step 3: Combine 5 oz can of evaporated milk and pudding mix in a small bowl and beat on medium speed for 2 minutes. Add cream cheese to the mix and beat for about 3 minutes until it gets light and fluffy.

Step 4: Gradually add the lemonade concentrate to the pudding mix and beat lightly till it’s well combined. Then spoon mixture into the cooled graham cracker crust and cover.

Step 5: Refrigerate for at least 4 hours and serve.