Lemon Cheesecake Recipes

1 8-oz pkg. cream cheese
2 cups milk
1 pkg instant lemon pudding
1 9-inch crumb crust

1. Beat the cream cheese until very soft.

2. Blend in 1/2 cup milk until smooth.

3. Add the remaining milk, along with the pudding mix.

4. Beat at lowest speed of mixer until blended, about 1
minute.

5. Pour at once into the crumb crust.

6. Chill until firm, at least 2 hours.

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