2 c. cold milk
1 pkg. instant lemon pudding
1 (8 oz.) pkg. cream cheese, cut into 1-inch cubes
1 (9-inch) graham cracker crumb crust
1/2 c. graham cracker crumbs (2 lg. crackers)

Pour milk into blender, add pudding and cheese. Blend just long enough to mix ingredients. Pour into crust. Top with crumbs. Refrigerate at least 30 minutes.