Pudding cheesecake

Yield: 1 Recipe

Measure Ingredient
8 ounces Cream Cheese (softened)
2 cups Milk (cold)
1 pack Small, instant lemon jello pudding mix (dry)
1 \N 9\" Graham Cracker Crust

This is recipe that won first place in 1962, as a 4-H project for the Great Western Dairy Show in Inglewood, CA Using a blender or mixer - Stir cream cheese until very soft, gradually blending in ½ cup of milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust. Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extr crunchy and looks nice. Then chill.

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