15 min lemon cheesecake

Yield: 6 Servings

Measure Ingredient
-(DSMD41A)
⅓ cup Powdered sugar
1½ cup Graham cracker crumbs
½ cup Butter/oleo; melted
8 ounces Cream cheese
2 cups Milk
1 pack Instant lemon pudding

Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in ½ 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

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