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

Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater 1 minute. Do not overbeat. Pour into cooled crust. Sprinkle graham cracker crumbs on top to make it extra crunchy. Chill 1 hour or until set.