Lemon Cheese Cake Pie

This needs to chill for about two hours. :) This to me is more of a Lemon cream pie. Its really creamy and light unlike a cheese cake that is more dense. This is great if you want something really fast to put together.

• Ready In: 10 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (12 ounce) can evaporated milk, undiluted
• 1 (3 1/2ounce) package lemon flavor instant pudding and pie filling
• 2 (8 ounce) packages cream cheese, softened
• 1 (6 ounce) can  frozen lemonade concentrate, thawed
• 1 (8 ounce) container Cool Whip
• 9  inches graham cracker crust

Directions

1. In a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. Set aside.
2. In a larger mixing bowl, beat cream cheese until light.
3. Gradually add the lemonade. Continue beating until smooth, light and fluffy (3 to 4 minutes).
4. Fold pudding mixture into cream cheese mixture. Add a small amount of cool whip.
5. Pour into pie crust. Chill for at least 2 hours. Top with remainder of cool whip.