2 ¾ cups crushed graham crackers, about 18 full crackers 1 8 ounce package cream cheese, softened 2 cups milk ½ cup unsalted butter, melted ¼ cup sugar 1 small package instant lemon pudding
Mix together the graham cracker crumbs, sugar and butter. Press half the mixture into an 8x8 casserole dish. Refrigerate for 60 minutes.
In a large bowl, combine the cream cheese and ½ cup of the milk. Beat at medium speed with an electric mixer. Add the remaining milk and lemon pudding and beat until smooth, about 2 minutes.
Pour mixture onto chilled crust. Top with remaining crumbs and refrigerate overnight. Should be completely chilled and set. Cut into squares and serve.
