Lemon Cheesecake - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 (3 3/4 oz.) pkg. instant lemon pudding
1 1/2 c. milk
9-inch crumb crust

Preparation

Beat cream cheese until soft.
Blend in 1/2 cup milk until smooth.
Add the remainder of milk and the pudding mix.
Beat on low speed until blended, about 1 minute.
Pour at once into crumb crust.
Chill until firm, about 2 hours.