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Jello Cheesecake

1 1/4 cups graham cracker crumbs
4 cups cold milk
3 tbsp sugar
1/3 cup butter or margarine
2 packages (8 oz each) cream cheese, softened
2 packages (4-serving) Jello Instant vanilla or lemon pudding

Combine crumbs, sugar and butter and mix well. Press mixture firmly
on bottom and on sides (to within 1 inch of top) of 9 or 10 inch
springform pan (or use 9-inch square pan; press mixture on bottom).
Bake at 350 degrees about 8 minutes or until lightly browned.
Cool.

Beat cream cheese in large bowl until smooth. Gradually add 1 cup
of the milk, blending until mixture is very smooth. Add remaining
milk and pudding mix. Beat with rotary beater just until well
blended, about 1 minute. Pour carefully into crumb-lined pan.
Chill until firm, about 3 hours. Garnish with whipped topping if
desired.

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