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

Soften cream cheese; blend 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly with egg beater just until well mixed (1 minute). Do not overbeat. Pour at once into graham cracker crust. Chill about 1 hour. Serves 8.