Lemon Cheese Pie

1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant lemon pudding mix
1/2 teaspoon grated lemon peel
1 graham cracker crust (9 inches)

In a mixing bowl, beat cream cheese until smooth. Gradually add 1/2 cup milk. Sprinkle pudding mix over all. Gradually add remaining milk and lemon peel; beat until thickened, about 5 minutes. Pour into the crust. Freeze until ready to serve. Makes 6-8 servings.