Lemon Cheesecake Pie
Contributed by Diane S.

12 ounce can evaporated milk, undiluted
1 (3 1/2 ounce) package instant lemon pudding mix
2 (8 ounce) packages of cream cheese
1 (6 ounce can) frozen lemonade concentrate, thawed
1 premade graham cracker crust
1 cup whipped topping

In a small mixing bowl, combine evaporated milk and pudding
mix, beat 2 minutes. Set aside.  In large mixing bowl, beat cream
cheese, until light. Gradually add lemonade concentrate; continue
beating until smooth, light and fluffy, 3-4 minutes. Fold pudding
mixture into cream cheese, blending. Pour filling into crust. Chill
3-4 hours or overnight. Top with whipped cream.

NOTE:  This may also be placed in pretty glasses, without a crust,
alternating with the whipped topping. Top with a thin lemon
slice, cut into the middle and placed on the edge of the glass,
when serving.