Lemon Cheese Cake Recipe

1/3 lb. graham crackers, crushed

1/4 lb. (1 stick) butter

1/3 c. white sugar

1 (3 3/4 oz.) pkg. instant lemon pudding

1 (8 oz.) pkg. cream cheese

2 c. milk

Melt butter in 8 or 9-inch pan. Mix in crushed graham crackers and granulated sugar. Press evenly in bottom of pan, reserving about 1/4 cup for topping. Chill while preparing filling.

Slowly blend softened cream cheese with milk until smooth. Gradually add instant lemon pudding and beat about 2 minutes (or until smooth and well blended). Pour into prepared crust and sprinkle with reserved crumbs. Chill until ready to serve.