1 lg. (8 oz.) pkg. cream cheese, very soft
2 c. milk
1 1/2 instant lemon pudding mix
1 (9 inch) graham cracker pie crust, baked and cooled

Stir cream cheese until very soft. Blend in 1/2 cup milk and stir until smooth. Add 1 1/2 cup milk and the pudding mix. Beat slowly with egg beater 1 minute. Pour at once into graham cracker crust. Chill 1 hour or until set.