Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -(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