1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
2 (8 oz.) pkg. cream cheese, softened
4 c. cold milk
2 (4 serving) pkg. Jello lemon
instant pudding and pie filling

Combine crumbs, sugar, and butter; mix well. Press firmly on bottom and side of 9 or 10 inch pan. Bake in preheated 350 degree oven for about 8 minutes, or until lightly browned. Cool on wire rack.

Place cream cheese in large bowl. With electric mixer at medium speed, beat until smooth. Gradually add 1 cup of the milk, blending until mixture is very smooth. Add remaining milk and pudding mix. Beat at low speed until well blended, about 1 minute. Pour carefully into crumb lined pan. Chill until firm, about 3 hours. Makes 9-12 servings.