Shelly's Recipe

LEMON CHEESECAKE PIE

Category: Cheesecake

1 1/2 cup (12 ounce can) evaporated milk, undiluted
1-3 1/2 ounce package instant lemon pudding
2-8 ounce packages cream cheese, softened
3/4 cup (1-6 ounce can) frozen lemonade concentrate, thawed
1 graham cracker crust
1 cup (8 ounce) whipping cream, whipped

In a small mixing bowl, combine evaporated milk and pudding mix; beat 2 minutes; set aside. In a large mixing bowl, beat cream cheese until light. Gradually add lemonade concentrate; continue beating until smooth, light and fluffy, 3 to 4 minutes. Fold pudding mixture into cream cheese mixture; blend thoroughly. Pour filling into crust; chill 3 to 4 hours, or overnight. Top with whipped cream; decorate as desired.