1 (8 oz.) cream cheese, room temp.
2 c. milk
2 sm. pkgs. instant lemon pudding
1 cooled graham cracker crust

Soften cream cheese in bowl with fork. Add 1/2 cup milk a little at a time using hand mixer. Blend until very smooth. Add remaining 1 1/2 cups milk and pudding mix. Beat about 1 minute only. Pour into crust. Chill. Garnish with 1/4 cup of crumbs from pie crust.