1 (8 oz.) pkg. cream cheese
2 c. milk
1 pkg. instant lemon pudding (3 oz.)
1 (8 inch) graham cracker crust

Soften cream cheese, blend with 1 1/2 cups milk and the pudding mix. Beat slowly with egg beater just until well blended, about 1 minute. (Do not overbeat.) Pour immediately into graham cracker crust. Sprinkle graham cracker crumbs lightly on top. Chill 1 hour. Serves 8.