8 oz cream cheese, at room temperature
2 cups milk
1 - 4 serving package lemon instant pudding
1 - 8" pie crust
Prepare the pie crust. If using pastry, bake and cool.
You can also use a graham crust which is probably the favourite crust for cheesecakes.
I used this Saltine Cracker Pie Crust
With the whisk attachment blend the cream cheese with 1/2 cup of milk, then add the remaining milk and the instant pudding mix.
Once well blended pour into the pie shell and chill a few hours.
Garnish with whipped cream and coloured sugar. (Just add a drop or 2 of food colouring to 1-2 tbsps of granulated sugar)