LEMON PUDDING CHEESECAKE 1963

LEMON PUDDING CHEESECAKE  1963

From Billie Reid

1   8-oz.pkg. cream cheese
1 pkg. instant lemon pudding
2 cups milk
1  8 or 9" graham cracker crust, cooled


Place cream cheese in a bowl and stir with a fork until well-softened.  

Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth.

Add remaining  1  1/2 cups milk and pudding mix.

Beat with egg beater just until well mixed, about 1 minute. Pour into crust.  

Chill about one hour.

Serves 8.