LEMON PUDDING CHEESECAKE

Ingredients:

• 8 oz. pkg. cream cheese
• 1 pkg. lemon instant pudding
• 2 cups whole milk
• 8-inch graham cracker crust

Instructions:

1. Stir cream cheese until very soft, then blend in 1/2 cup milk.
2. Add remaining milk and pudding mix. Beat slowly with a rotary beater for about 1 minute. Do not overbeat.
3. Pour immediately into the graham cracker crust.
4. Sprinkle graham cracker crumbs lightly over the top.
5. Chill for about 1 hour before serving.