Lemon Cheese Cake Pie - cooking recipe

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

Preparation

In a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. Set aside.
In a larger mixing bowl, beat cream cheese until light.
Gradually add the lemonade. Continue beating until smooth, light and fluffy (3 to 4 minutes).
Fold pudding mixture into cream cheese mixture. Add a small amount of cool whip.
Pour into pie crust. Chill for at least 2 hours. Top with remainder of cool whip.