Crust:
2 cups graham cracker crumbs
½ cup margarine, melted

Filling:
1 (8 ounce) package tofutti cream cheese, softened
2 (4 ounce) packages instant vanilla pudding
1 (12 ounce) can frozen pink lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Mix together graham cracker crumbs and margarine and press into bottom of 9 x 13-inch pan. Bake for 7 minutes and cool completely.
Beat cream cheese and pudding mix until light and fluffy. Add lemonade concentrate and beat until mixed well. Fold in 2 cups of the topping and spread over crust. Spread remaining topping across tilling. Refrigerate for at least 2 hours.