Recipe: Lemon Cheese Cake (no bake, using pudding mix, 1960's)

LEMON CHEESE CAKE

1 (8 ounce) package cream cheese, softened
2 cups milk, divided use
1 (4-serving-size) package lemon instant pudding mix (no cook)
1 (8 or 9-inch) graham cracker pie shell

Add 1/2 cup of the milk gradually to the cream cheese and blend.

Add remaining 1 1/2 cups milk and the (dry) pudding mix. Beat slowly with egg beater just until well mixed; about 1 minute.

Pour into pie shell. Chill until set - about 1 hour.

Makes 6-8 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine recipe clipping, General Foods ad, 1960's