Cakes Fillings And Frostings
Lemon Cheesecake
Ingredients
- 8 oz 1 package cream cheese
- 2 cup milk
- 1 pkg instant lemon pudding
- 1 8-inch graham cracker crust
Method
- Stir the cream cheese until soft. Gradually add 1/2 cup milk until smooth. Add the remaining milk and the pudding mix. Beat slowly with an egg beater 1 minute (do not overbeat).
- Pour into the cooled crust, sprinkle the top with graham cracker crumbs and chill.
Notes
15 min.
Original card
The recipe above was transcribed from this scan of Vera’s original card.