Lemonade Pie

1 pkg. (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

Yellow food coloring, optional

1 tsp. lemon zest (optional)

2 tsp. lemon juice (optional)

1 9-inch graham cracker crust

In a large bowl, beat cream cheese and milk until smooth.  Beat in lemonade concentrate.  Fold in whipped topping and, if desired, food coloring, lemon zest,many lemon juice.  Pour into crust.  Cover and refrigerate until set.  (I always stick mine in the freezer to quicken the setting time)