1 3/4 cups cold milk
2 packages (4 ounce size) Vanilla Instant Pudding & Pie Filling
1 can (6 ounces) Frozen Lemonade Concentrate, thawed
1 tub (8 ounces) Whipped topping, thawed
A Graham Cracker Crust
Lemon Slices (optional)
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 30 seconds. Add lemonade concentrate. Beat with wire whisk for 30 seconds. Mixture will be thick. Immediately stir in whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Garnish with lemon slices, if desired. Store leftover pie in refrigerator.
