Lemon Cheesecake - cooking recipe

Ingredients

1 large (8 oz.) pkg. cream cheese
2 c. whole milk
1 pkg. Jell-O lemon instant pudding
1 (9-inch) graham cracker crust

Preparation

Stir cream cheese until very soft.
Blend in 1/2 cup milk. Add remaining milk and the pudding mix; beat slowly with eggbeater until well mixed, about 1 minute (do not overbeat).
Pour at once into graham cracker crust.
Sprinkle graham cracker crumbs lightly over top.
Chill about an hour.
Serves 8.