8 oz. pkg. cream cheese
2 c. whole milk
1 pkg. lemon instant pudding
8 inch graham cracker crust

Stir cream cheese until very soft, blend in 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well blended (about 1 minute) - do not over beat. Pour at once into graham cracker crust. Sprinkle graham crumbs lightly over the top. Chill one hour.