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, one small box
2 (8 oz) packages of cream cheese
¾ cup frozen lemonade concentrate

For the Pie Crust:
2 ½ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or 1 graham cracker crust, 9 inch (for a no-bake option)

DIRECTIONS:

For 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.
Bake at 350°F for 10-12 minutes. Remove from the oven and let cool. (Skip this step if using a pre-made crust.) For the Creamy Pie:
In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes …