Lemon Cheesecake - cooking recipe

Ingredients

1 (9-inch) graham cracker crust
1 small box lemon instant pudding
1 (8 oz.) cream cheese, soft
2 c. cold milk
1 tsp. sugar
1 Tbsp. melted butter
1 c. graham cracker crumbs
Cool Whip

Preparation

Add milk gradually to cream cheese
until
smooth.
Add dry pudding mix.
When it starts to thicken,
pour
into
pie shell. Combine sugar, butter and crumbs and
sprinkle
on top or top with Cool Whip or whipped cream. Refrigerate.