Buffet Lemon Cheesecake
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||16 Ounce, softened (2 Packages)|
|Cold milk||4 Cup (64 tbs)|
|Lemon flavor instant pudding and pie filling||2 Cup (32 tbs) (2 Packages Jello)|
Combine crumbs, sugar and butter; mix well.
Press firmly on bottom and side of 9- or 10-inch springform pan.
Bake in preheated 350° oven for about 8 minutes, or until lightly browned.
Cool on wire rack.
Place cream cheese in large bowl.
With electric mixer at medium speed, beat until smooth.
Gradually add 1 cup of the milk, blending until mixture is very smooth.
Add remaining milk and the pudding mix.
Beat at low speed just until well blended, about 1 minute.
Pour carefully into crumb-lined pan.
Chill until firm, about 3 hours.