2 (8 oz.) packages cream cheese, room temperature
1 (5 oz.) can evaporated milk
1 (3.4 oz.) box instant lemon pudding mix
3/4 cup frozen lemonade concentrate
1 graham cracker pie crust
Lemon zest or whipped cream, optional
Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.
In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture.
Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.
Slice, serve and enjoy!