BUSY DAY LEMON CHEESE CAKE 
1 lg. pkg. cream cheese
2 c. whole milk
1 pkg. instant lemon pudding
1 (8 inch) graham cracker crust

Stir cream cheese until very soft. Blend 1/2 cup milk. Add remaining milk and pudding mix. Beat with egg beater until smooth (about 1 minute). Do not over beat. Pour at once into graham cracker crust, sprinkle with graham cracker crumbs. Chill about 1 hour. Serves 8.

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