Thursday, January 26, 2012

Quick Lemon Cheesecake

CRUST

1/3 cup Powdered sugar
1/2 cup Butter, melted
1 1/2 cups Graham cracker crumbs

FILLING


8 ounces Cream cheese
1 package Instant lemon pudding
2 cups Milk

Mix sugar; crumbs, and butter. Bake at 350* until lightly browned. 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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