MOCK CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham- cracker crumbs (about 14 crackers)
1/3 cup melted butter or margarine
2 tablespoons sugar
FOR THE FILLING:
1 cup milk
1 cup commercial sour cream
3 thin strips lemon rind
1 (4-serving size) package instant vanilla-pudding mix

TO MAKE THE CRUST:
Break 7 graham crackers into blender container; cover; blend a few seconds on high speed - until they’re in fine crumbs. Place in bowl. Repeat until all crackers are used.

Add butter or margarine and sugar to crumbs in bowl, and stir to combine. Press evenly on bottom and side of well-buttered 8-inch pie pan.

For extra flavor, bake in moderately hot oven (375 degrees F) 8 minutes; then cool. Or simply chill, without baking.

TO MAKE THE FILLING:
Put ingredients into blender container (clean out crumbs); blend 6 seconds on high speed, constantly turning switch on and off. Scrape sides with rubber spatula, if necessary. Pour into crumb crust. Refrigerate 15 minutes or longer.

Makes 4 or 5 servings
From: Recipelink.com
Source: Recipe booklet: From the pages of McCall's New Electric Housewares and Recipes, not dated