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

Stir cream cheese until very soft. Blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding. Beat slowly with egg beater for 1 minute. Pour into cooled graham cracker crust. Sprinkle crumbs on top. Chill.