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Lemon Cheesecake Yield: 6 Servings
CRUST 1/3 cup Powdered sugar 1/2 cup Butter/oleo; melted 1 1/2 cups Graham cracker crumbs FILLING 8 oz Cream cheese 1 pkg Instant lemon pudding 2 cups Milk
Mix sugar, crumbs, and butter. Bake as for crumb crust. 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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