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

Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and the pudding mix. 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 an hour. Serves up to 8.