Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar, mixing until well combined.
Stir in the thawed lemonade concentrate until the mixture is smooth and creamy.
Fold in the Whipped Topping:
Gently fold in the whipped topping until fully incorporated, being careful not to deflate the mixture.
Assemble the Pie:
Pour the lemon cream cheese filling into the prepared graham cracker crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours, or until set (overnight is best).
Serve:
Before serving, garnish with lemon zest and lemon slices if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Servings: 8-10
Enjoy this delightful and refreshing Cream Cheese Lemonade Pie, perfect for warm days! 
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