S.H. Kress Lemon Pudding Cheesecake - cooking recipe

Ingredients

8 oz. cream cheese
2 c. milk
1 small instant lemon pudding mix
1 graham cracker crust

Preparation

Soften cream cheese; blend with 1/2 cup milk.
Add remaining milk and the pudding mix.
Beat slowly with egg beater just until mixed.
Do not overbeat.
Pour at once into graham cracker crust. Chill one hour.