1 (8 oz.) pkg. Philadelphia cream cheese, softened
2 c. milk
1 (3 oz.) pkg. lemon Jello instant pudding
1 (8") graham cracker crust (save handful of crumbs for top)

Stir cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. Do not over beat. Pour at once into graham cracker crust. Sprinkle graham cracker crumbs over top. Chill about 1 hour.