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

Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. Pour into crust. Sprinkle with graham cracker crumbs. Chill about 1 hour.