Creamy Cheesecake

Ingredients

• 2 3/4 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted (1 stick)
• 1/4 cup sugar
• 8 ounces cream cheese, softened
• 2 cups milk
• 3 1/2 ounces instant lemon pudding

Directions

1. 1

   For crust: In a large bowl, mix together the graham cracker crumbs, butter and sugar. Coat a nonstick 8x8x2-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.

2. 2

   For filling: In a large mixing bowl, with electric mixer on medium to high speed, beat cream cheese and 1/2 cup of the milk until combined. Add the remaining 1 1/2 cups milk and the instant pudding. Beat for 1-2 minutes or until smooth.

3. 3

   Remove pan from refrigerator. Pour the filling over crust. Sprinkle the remaining graham cracker mixture over top of the filling. Cover and refrigerate for 3-24 hours.

4. 4

   Cut into 9 squares to serve.