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

Stir cheese until very soft. Blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly with egg beater, just until well mixed. Do not overbeat. Pour at once into crust. Sprinkle graham cracker crumbs on top and chill for at least one hour.