Cream Cheese Lemonade Pie

Ingredients:

For the Creamy Pie:

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

For the Pie Crust:

• 2 ½ cups graham cracker crumbs
• ⅓ cup sugar
• ⅔ cup butter, melted
  Or 1 graham cracker crust, 9 inch (for a no-bake option)

Directions:

1. Prepare the Pie Crust:
   In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
   Press the mixture into a deep dish pie dish, making sure to cover the sides.
2. Bake at 350°F (175°C) for 10-12 minutes. Remove from oven and let cool. (Skip this step if using a pre-made crust.)
3. Prepare the Creamy Pie Filling:
   In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
4. In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
5. Gradually beat in the lemonade concentrate, then the pudding mixture.
6. Assemble the Pie:
   Spoon the mixture into the cooled graham cracker crust or a pre-made crust.
7. Cover and refrigerate for at least 4 hours.
8. Serve:
   Slice and serve chilled for a refreshingly sweet treat. Enjoy!