1 can (5 oz) evaporated milk
1 pkg. (3.4 oz) instant lemon pudding mix
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup lemonade concentrate
1 graham cracker crust
In mixing bowl, combine milk and pudding mix-beat on low speed for two minutes (mixture will be thick...)
In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate, then add pudding mixture. Pour into crust. Cover and refridgerate atleast four hours.
Garnish as you like. I garnished with pineapple mint from my herbie garden.
Can also be frozen