Lemonade Pie

This is a great recipe that only takes 15 min of prep time.  Its from the August 2010 issue of Southern Living Magazine.

1 (12 oz) can evaporated milk

2 (3.4 oz) packages lemon instant pudding mix

1 Tbsp. lemon zest

2 (8 oz.) packages of cream cheese, softened

1/2 tsp vanilla extract

1 (12 oz) can frozen lemonade concentrate, thawed

1 (9-inch) ready-made graham cracker piecrust

1 container frozen whipped topping (Cool Whip)

Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes, or until mixture is thickened.  Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy.  Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended.  Pour into crust.  Cover and chill 8 hours or until firm.  Dollop each slice with whipped topping.

HINT:  For a homemade look, freeze crust 5 minutes and then slip it into your favorite pie plate before adding filling.