Crust:
2/3 C melted butter
1 1/4 C graham cracker crumbs
Filling:
12 oz softened cream cheese
1 3/4 C milk
1 small package of instant vanilla pudding
Refrigerate for 1 hour and serve cold. This is a favorite from my childhood, and is the only kind of "Cheese Cake" that I like! Mom, thanks for the recipe!
(Cathy Knight)
No comments:
Post a Comment