1 (8 oz.) pkg. cream Philadelphia cream cheese
2 c. milk
1 pkg. Jello pineapple cream instant pudding
9 inch graham cracker crust

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