20 squares graham crackers
1/4 c. sugar
1/8 lb. butter
8 oz. pkg. cream cheese
2 c. milk
1 pkg. instant Jello lemon pudding

For crust, roll graham crackers to fine crumbs. Add sugar and butter. Shape into pie dish. For filling, cream the cheese with 1/2 cup milk until dissolved. Then add rest of milk and pudding mixture. Whip for 2 minutes and pour into crust. Place into refrigerator to set.