Banana Pudding Cheesecake
1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
1 pkg. (3.4 oz.) instant banana pudding mix
1 graham cracker crust (9-in.)
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 1 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. Then chill.