by Annette Baumgarten of Mauston and Yvonne
|8 oz. cream cheese
2 cups milk (divided)
1 graham cracker crust
1 box (3 oz.) instant pudding (flavor of choice—
lemon, chocolate, vanilla, etc.)
Stir cream cheese until very soft and smooth.
Blend in 1/2 cup milk. Gradually add remaining milk and pudding
mix. Beat slowly with egg beater or wire whip just until well
mixed, about 1 minute. (Do not over-beat.) Pour at once into
graham cracker crust. Chill about one
hour. Note: Cooked pudding will not give good results!
• Vanilla pudding works really nice with toppings, such
as pie fillings or fresh fruit.
• Sprinkle graham cracker crumbs lightly over top ofcheesecake.