In a medium mixing bowl, beat cream cheese for 3 minutes. Add frozen lemonade concentrate and beat until combined.
In another medium mixing bowl, beat evaporate milk and instant pudding together for 2 minutes until it becomes extremely thick.
Mix pudding mixture into cream cheese mixture, beat until well combined.
Cover and place in the refrigerator for at least 4 hours.
Once chilled, using a large gallon size baggie, cut the corner and place a decorating tip through the hole.
Pipe cream cheese lemonade filling into each chocolate dessert cup.
Optional: garnish with a mint leave and a small lemon slice to each dessert cup.
Place back in fridge until ready to serve. Serve cold.
Recipe adapted from my Cream Cheese Lemonade Pie