1 (8 oz.) pkg. cream cheese
2 c. whole milk
1 pkg. lemon instant pudding
1 (8 inch) graham cracker crust

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