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Busy-Day Cheesecake
by Annette Baumgarten of Mauston and Yvonne Craig

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!
Optional suggestions:
• Vanilla pudding works really nice with toppings, such as pie fillings or fresh fruit.
• Sprinkle graham cracker crumbs lightly over top ofcheesecake.

 

 


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