1 Chocolate crumb pie crust
1 – 8 ounce package cream cheese
1 – 4 ounce package lemon instant pudding
¾ cup milk
Beat cream cheese until soft and fluffy.
Using a mixer on low speed, beat in pudding mix and milk. Beat until smooth.
Brush 1 tablespoon chocolate crumbs from pie crust. Reserve.
Pour pudding mix into crust. Garnish with reserved chocolate crumbs.
Refrigerate 1 hour or until firm. Serve.
Makes 4 to 6 servings.