2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) whipped topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set.