1 lb. cream cheese
2 c. cold milk
1 pkg. lemon instant pudding
1 (8") graham cracker crust

Stir and soften cream cheese until very, very soft. Blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly with egg beater, just about 1 minute, don't overbeat. Pour at once into crust. Sprinkle with cracker crumbs. Serve with whipped cream, cherry pie mix or fresh strawberries.