November 7, 2009

LEMON CHEESECAKE

1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter
2 pkg. (8 oz. each) cream cheese, softened
4 c. milk
2 pkg. (4 serving size) Jello lemon instant pudding and pie filling

Combine crumbs, sugar and butter; mix well. Press mixture firmly on the bottom and on the sides to within 1 inch of the top of a 9 or 10 inch springform pan. Bake at 350 degrees for about 8 minutes or until lightly browned, cool.

Beat cream cheese in a large bowl until smooth. Gradually add 1 cup of the milk, blended until mixture is very smooth. Add remaining milk and the pudding mix. Beat with rotary beater just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm, about 3 hours.

Makes 12 to 16 servings.

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