Lemon Cheesecake Pie

• 8 ounces fat free cream cheese
• 8 ounces skim milk
• 3 12 packages sugar-free instant lemon pudding
• 4 ounces fat-free cool whip
• 6 ounces reduced fat graham cracker crust

1. Mix cream cheese and half of milk with mixer til smooth then add dry pudding and rest of milk and mix til smooth.
2. fold in cool whip, mix well.
3. Pour into graham crust.
4. let chill 2-4 hours before serving cut into 8 pieces.

cream cheese, milk, sugar, cool whip, graham cracker crust

Taken from www.food.com/recipe/lemon-cheesecake-pie-92706 (may not work)