1 graham cracker pie crust
8 oz. pkg. cream cheese
1 c. powdered sugar
1 sm. container non-dairy whipped topping
2 sm. pkgs. lemon instant pudding
3 c. milk

Combine cream cheese, powdered sugar, and 1 cup non-dairy whipped topping. Spread in graham cracker crust. Combine lemon instant pudding and milk; mix until thickened. Spread over cream cheese mixture. Top with remaining non- dairy topping. Refrigerate until set. Makes 6 servings.