Banana Pudding Cheesecake

Won first place in 1962 as a 4-H project for the Great Western Dairy Show in Inglewood, California

8 ounces cream cheese (softened)
2 cups cold milk
1 small box instant banana pudding mix
1 (9-inch) graham cracker crust

Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy.

Add remaining milk and the pudding mix. Beat slowly on low for one minute DO NOT OVER BEAT). Pour into cool graham cracker crust.

Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Chill.