by Roma
1 8 oz. pkg cream cheese
1 small pkg instant lemon pudding
2 c. milk
graham cracker crust
Stir cream cheese until soft. Blend in 1/2 c. milk until smooth, then add 1 1/2 c. milk and pudding mix. Mix together and then pour into a graham cracker crust and freeze. It may also be eaten without freezing.
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