Lemon Cream Cheese Pie

• 1 graham cracker pie crust
• 1 8 oz package cream cheese, softened
• 1 cup powdered sugar
• 1 3.4 oz package of instant lemon pudding
• 1 3/4 cups milk
• 1 cup whipped cream

Combine the cream cheese and powdered sugar, then spread on the bottom of the pie crust.

Whisk together the pudding and milk until it starts to thicken, then pour on top of the cream cheese in the pie crust.

Refrigerate the pie for at least an hour.

Spread whipped cream on top of the pudding just before serving.

Note: would also be good with chocolate pudding

Original recipe from Robin McCoy.