10 oz evaporated milk
2 (3.4 oz) packages lemon instant pudding
22 oz bream cheese, softened
12 oz frozen lemonade, partially thawed
1 9 in graham cracker crust
1 lemon juiced and zested
Whisk together milk and pudding until thickened.
Beat cream cheese at medium speed until fluffy, add lemonade, beating until blended
Add lemon juice and zest, then pudding mixture, beating until blended.
Pour into crust, freeze 4 to 6 hours.
Garnish with whipped cream and lemon slices