Yogurt Lemon Pie

1/3 cup milk
1 package (8 ounces) cream cheese, softened
2 cups plain yogurt
1 package (3.4 ounces) instant lemon pudding mix
1 pastry shell or graham cracker crust (9 inches), baked and cooled
Whipped topping, optional
Lemon peel, cut into thin strips, optional

In a mixing bowl, beat milk and cream cheese until smooth. Stir in yogurt until smooth. Add pudding mix and blend until mixture begins to thicken.

Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon peel strips. Makes 8-10 servings.