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

Soften cream cheese and blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. Do not overbeat. Pour into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about one hour.