Start by placing your 9-inch graham cracker crust in the refrigerator to chill.

In a large mixing bowl, combine 2 cups of whipped cream with the instant lemon pudding mix and whip until thick and fluffy.

In another mixing bowl, beat softened cream cheese until smooth, then add thawed lemonade concentrate and vanilla extract.

Fold the whipped cream and pudding mixture into the cream cheese blend gently.

Spoon the filling into the chilled graham cracker crust and smooth the top.

Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Once set, top with remaining whipped cream and sprinkle with coarse salt and fresh lemon zest if desired.

Slice and serve chilled.