1 (8 oz.) pkg. cream cheese
2 c. milk
1 pkg. lemon instant pudding DO NOT USE COOKED PUDDING
1 (8-inch) graham cracker crust

Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed. DO NOT OVERBEAT!!!

Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour. Yield 8 servings.