1 pkg. (8 oz.) cream cheese
2 c. milk
1 pkg. (sm.) instant pudding, lemon or pineapple
9 inch graham cracker crust

Stir cream cheese until soft. Gradually blend in 1/2 cup of milk until mixture is very smooth. Add remaining milk and the pudding mix. Beat slowly with egg beater for 1 minute. Pour at once into crust. Sprinkle graham cracker crumbs on top. Chill until set.