1 cup evaporated milk
1 (6 ounce) can frozen lemonade concentrate
8 ounces light cream cheese, cut into chunks
1 small box instant lemon pudding mix
1 graham cracker pie crust

Combine evaporated milk and lemonade concentrate in blender container. Add cream cheese chunks, a few at a time, blending until smooth after each addition. Add pudding mix. Blend until smooth. Pour into pie crust. Refrigerate for at least 3 hours before serving.