Lemony Cheese Dessert

8 ounces cream cheese, softened
1 1/2 cups milk, divided
1 small box lemon instant pudding and pie filling
1 to 2 tablespoons grated lemon peel
1 (6 ounce) ready-to-use graham cracker pie crust

Beat cream cheese and 1/2 cup of the milk in small bowl with electric mixer on medium speed until blended. Add remaining milk, the pudding and pie filling (dry) and lemon peel. Beat on low speed 1-2 minutes or just until blended (do not under-beat). Pour cream cheese mixture into pie crust. Cover and refrigerate at least 1 hour but no longer than 24 hours. Cover and refrigerate any remaining dessert.

Yield: 6 servings

Per Serving: Calories: 440; Fat: 28g; Cholesterol 50mg; Sodium: 520mg; Protein: 6g