FILLING:

1 (8 oz.) pkg. cream cheese
2 c. milk
1 pkg. Jello instant lemon pudding (or vanilla)
1 (8") graham cracker crust

GRAHAM CRACKER SHELL:

16 graham crackers, rolled fine
1/2 c. butter, melted
1/2 c. sugar
1/4 tsp. cinnamon

GRAHAM CRACKER SHELL: Combine all ingredients and set aside 1/2 cup for topping. Press into pie pan and bake at 300 degrees for 10 minutes.

FILLING: Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly with egg beater one minute (do not over beat). Pour into cooled graham cracker crust. Sprinkle graham cracker crumbs on top to make it extra crunchy. Then chill.