Lemon Cheese Pie 1 package 8 oz cream cheese 2 cups cold milk, divided 1 (3.4 oz) instant lemon pudding mix 1/2 tsp grated lemon peel 1 gram craker crust - 9 inch Beat cream cheese until smooth. Gradually add 1.2 cup milk. Sprinkle pudding mix over all. Gradually add remaining milk and lemon peel. Beat until thickened, about 5 minutes. Pour into crust. Freeze until ready to serve.
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