2 (3.4 oz.) packages of fat-free instant lemon pudding mix
2 (8 oz.) packages reduced-fat cream cheese, softened
1/2 tsp. vanilla extract
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (9-inch) reduced fat, ready-made graham cracker pie crust
In a medium bowl, whisk evaporated milk and pudding mix for ~2 min. until thickened. In another bowl, mix cream cheese and vanilla extract with an electric mixer on medium for ~1-2 minutes until fluffy. Add the thawed lemonade concentrate and mix for ~1-2 minutes until smooth. Add the milk and pudding mixture and beat until well-blended.
Pour into the pie crust, smooth with a spoon, and set in the fridge for 8 hours until firm. Top with fat-free whipped cream!