1 (8 oz.) pkg. cream cheese
2 c. milk
1 pkg. lemon instant pudding and pie filling
1 graham cracker crust
1 lb. can crushed pineapple
1 c. Cool Whip

Blend the cream cheese, milk and lemon pudding. Pour into the graham cracker crust. Mix the drained pineapple and Cool Whip together and pour over the cheesecake. Chill before cutting and serving.