Busy Day Lemon Cheesecake

from Janet Althouse


  • 8 oz. cream cheese
  • 2 c. milk
  • 1 pkg. lemon instant pudding
  • 1 cooled 8 or 9-inch graham cracker crust
Place cream cheese in bowl and stir with fork until softened.

Add 1/2 c. of milk -- a little at a time -- blending until smooth.

Add remaining 1 1/2 c. of milk and pudding mix.

Beat with egg beater just till well-mixed -- 1 minute

Pour into crust and chill one hour.