Lemon Cheesecake

1959 “Busy-Day” Lemon Cheesecake 1 large (8 oz) package cream cheese 2 cups whole milk 1 package Jell-O Lemon Instant Pudding 1 8-inch graham cracker crust Soften cream cheese, blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour.