Lemon Pudding Cheesecake

	1 package (8 oz) cream cheese, softened
	2 cups milk
	1 package Jello Lemon INSTANT PUDDING
	1 cooled 9-inch graham cracker crust Place cream cheese in a bowl and stir with a fork until well softened Add ½ cup of milk, a little at a time, blending until mixture is very smooth Add remaining 1 ½ cups milk and pudding mix Beat with egg beater just until well mixed, about 1 minute Pour into crust Chill about one hour

GRAHAM CRACKER CRUST

	1 ¼ cups graham cracker crumbs (about 8 whole crackers)
	2 T sugar
	1/3 cup margarine, melted Combine all ingredients Press into bottom & sides of a greased pie plate Bake in preheated oven - 350º for 12 to 15 minutes Cool thoroughly and fill with pie filling

From The Kitchen Of:  Pansy Hundley  ~  Church of Christ, Allen, TX