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

Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until mixture is smooth. Add remaining milk and pudding. Beat slowly just until blended, about 1 minute. Immediately pour into cool pie crust. Chill until firm at least 1 hour.