Lemon Cheesecake

½ Cup Milk, then 1 ½ Cup More Milk                               

1 - 8 oz. Cream Cheese

Lemon Instant Pudding Mix                                            

9 inch Crumb Crusts

·         Beat cream cheese until soft; Blend in ½ Cup Milk

·         Add 1 ½ Cup more milk and the pudding mix

·         Slowly beat to blend – about 1 minute

·         Pour into crust

·         Chill at least 2 hours