1 (8 oz.) softened cream cheese
2 c. milk
1 pkg. instant lemon pudding
1 cooled 8" or 9" graham cracker crust

Place cream cheese in bowl and stir with fork until well softened. Add 1/2 cup milk, a little at a time, blending in-between times until very smooth. Add remaining 1 1/2 cup milk and pudding mix. Beat with egg beater just until well mixed, about 1 minute. Pour into crust.