2 (8 oz. ea.) pkgs. cream cheese, softened
2 cups milk, divided
2 tbsp. sugar
1/2 tsp. vanilla extract
1 (3 oz.) pkg. instant vanilla pudding & pie filling
1 prepared graham cracker crust (Keebler)

Beat the softened cream cheese until very soft. Blend in 1/2 cup milk. Add the remaining milk, 2 tablespoons sugar, 1/2 teaspoon vanilla and instant vanilla pudding. Beat 3 to 5 minutes.

Note: It will become very firm.

Pour into prepared graham cracker crust. Cover and chill in refrigerator for 2 hours.

Submitted by: Janine Sasser-Grafton