From the kitchen of Tina Goodwin, Pierce City, Missouri

What you'll need

• 3/4 cup milk
• 2 3.5-oz. pkgs. vanilla instant pudding
• 1 6-oz. can frozen lemonade concentrate
• 1 8-oz. tub whipped topping
• 1 graham cracker piecrust

How to make it

1. In large bowl, mix milk, pudding and frozen lemonade concentrate. Stir in whipped topping. Beat with a blender on medium speed until smooth. Mixture will be thick.
2. Spoon into piecrust and refrigerate for 1 hour.