Creamy Lemonade Pie

1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup lemonade concentrate
1 graham cracker crust (9 inches)

In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours. Makes 6-8 servings.