1 pkg. (8 oz.) cream cheese
2 c. cold milk
1 pkg. (3 3/4 oz.) lemon instant pudding mix
1 baked or unbaked graham cracker crumb crust

Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until the mixture is smooth. Add remaining milk and the pudding mix. Beat slowly until just blended, about one minute. Mix well as pudding settles to bottom of bowl. Pour immediately into cooled crust. Chill until firm, at least one hour. Before cutting, dip pie pan briefly in hot water to loosen crust from pan.