CRUST:

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, softened
3 tbsp. granulated sugar

Combine graham cracker crumbs, butter, and sugar in a mixing bowl. Press mixture firmly in a 9-inch pie pan. Spread crumb mixture evenly in pie pan using back of a spoon.

Chill in refrigerator for 1 hour, or until firm. Or, bake in a 375°F oven for 10 minutes or until edges are brown. Cool on rack before filling.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3/4 cup cold water
1 (3 oz.) pkg. vanilla pudding mix
1 1/2 cups Cool Whip, thawed
12 mini chocolate eggs, unwrapped

Combine cream cheese, sweetened condensed milk, water, and pudding mix. Mix until well blended and smooth.

Gently fold in whipped topping. Spoon 1/2 filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling.

Chill in refrigerator for 3 hours before serving.

Variation: Top with fruit or candies.

Makes 8 servings.

Submitted by: Sara McLean