| 13 cup powdered sugar | | 1 1/2 cup graham cracker crumbs | | 1/2 cup butter/oleo, melted | | 8 oz cream cheese | | 2 cup milk | | 1 pkt instant lemon pudding |
| | Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill |
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