1 (8 oz.) pkg. or 2 (3 oz.) cream cheese
1/2 c. milk
1 1/2 c. milk
1 pkg. lemon instant pudding

Beat cream cheese until very soft (have at room temperature). Blend in 1/2 cup milk until smooth. Add 1 1/2 cup milk and instant lemon pudding. Beat at low speed of mixer until blended, about 1 minute. Do not over beat. Pour at once into a 9 inch graham cracker crust. Chill until firm - at least 2 hours. May sprinkle graham cracker crumbs on top or serve with strawberries or cherry pie filling as a topping just before serving. I usually buy the graham cracker crust or you could make your own.