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

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cups milk and the pudding mix. Beat slowly until well mixed (do not overbeat). Pour at once into pie crust. Sprinkle graham cracker crumbs over top. Chill about 1 hour.