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  • 1 Can Evaporated Milk (5 oz.)
  • 1 Package Instant Lemon Pudding Mix (3-4 oz.)
  • 2 Packs Cream Cheese (8 oz. each, softened)
  • 3/4 Cup Lemonade Concentrate
  • 1 Graham Cracker Crust (9)

    In A mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. (Mixture will be thick) In another bowl, beat cream cheese until light and fluffy. About three minutes. Gradually beat in lemonade concentrate. Gradually add the pudding mixture. Pour into the crust. Cover and refrigerate at least 4 hours. Serve. Yields 6-8 servings.

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