Beat cream cheese and lemonade powder in large bowl with mixer until thoroughly blended. Slowly add milk, lemon juice and lemon zest, beating until combined. Lightly stir in non-dairy whipped topping. Pour into graham crust. Refrigerate at least 4 hours before serving. Garnish with lemon slices if desired.
Recipe by at https://kimgaleaz.com/2018/03/lemonade-pie-pi-day/