Lemon Pudding Cheesecake - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
2 c. milk
1 (4 serving size) pkg. instant lemon pudding mix
1 (8-inch) graham cracker pie crust

Preparation

Soften cream cheese; blend with 1/2 cup milk.
Add remaining milk and the pudding mix.
Beat slowly with eggbeater just until well mixed, about 1 minute.
Do not overbeat.
Pour at once into graham cracker crust.
Sprinkle crumbs lightly over top.
Chill about an hour.