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

Stir cream cheese until very soft, blend in 1/2 cup milk. Beat slowly with egg beater just until well mixed, about 1 minute. Do not over beat. Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about 1 hour. Serves 8.