1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. of sugar
2 tbsp. of milk
1 container of Cool Whip (8 oz.)
2 pkg. instant chocolate pudding
3 1/2 c. of cold milk

Combine cracker crumbs, 1/4 cup sugar and melted butter. Press firmly in a 9 x 13 inch pan. Beat the cream cheese with the 1/4 cup sugar and 2 tablespoons milk until smooth, then fold in half the Cool Whip.

Spread over crust. Using 3 1/2 cups milk prepare pudding. Pour over the cream cheese. Chill several hours or overnight. Spread rest of Cool Whip on top. Garnish with grated chocolate or nuts. You can use lemon or pistachio or butterscotch.