Lemon Pudding Cheesecake Pie

Crust:
1/2 c. sugar
2 c. graham crackers, crushed
1/2 c. melted butter

Filling:
2 c. cold milk
8 oz. pkg. cream cheese
1 pkg. lemon instant pudding

Mix sugar, crackers and butter together and place in pie pan. Bake at 375 degrees for 8 minutes. Cool. Stir cream cheese until very
soft. Gradually blend in 1/2 cup milk until creamy. Add remaining milk and the pudding mix. Beat slowly with egg beater for 1 minute.
(Do not overbeat.) Pour into baked crust. Sprinkle graham cracker crumbs on top to make pie extra crunchy. Chill.
Mary J.

http://www.nancyskitchen