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Crust:
1/3 cup powdered sugar
1/2 cup butter/Oleo, melted
1-1/2 cups Graham cracker crumbs

Filling:
8 ounces cream cheese
1 package instant lemon pudding
2 cups milk

Mix sugar; crumbs, and Oleo or butter. Bake as for crumb crust.

Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.

Posted by Judith Bron

Nutritional Info Per Serving: N/A