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5 oz. can evaporated milk
3.4 oz. box instant lemon pudding mix
2 8-oz. pkgs. cream cheese
3/4 c. frozen lemonade concentrate
1 9" graham cracker crust

In a small mixing bowl, combine milk and pudding mix. Beat on low
speed for 2 minutes; mixture will be thick. In a medium mixing
bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate, then gradually beat in
pudding mixture. Pour mixture into cooled graham cracker crust.
Cover and refrigerate for at least 4 hours.

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