The family recipes of Deborah and Simon Jessey



  • 1 Graham cracker crust
  • 8oz of cream cheese
  • 1 cup of sour cream
  • ½ cup of milk
  • ½ cup of sugar
  • 3oz packet of vanilla pudding


Let the cream cheese sit at room temperature until it is soft. Blend the cream cheese with the sugar until smooth. Add the sour cream and blend. Add the milk and the vanilla pudding and mix well. Transfer the mix into the Graham cracker crust and refrigerate. Add any desired topping once it is set.