White Chocolate Cheesecake

Yield: 8 servings

Ingredients

• 8 ounces Philadelphia Brand Cream Cheese, softened
• 2 small boxes Jell-O White Chocolate Flavor Instant Pudding and Pie Filling
• 2 cups cold milk, divided
• 1 (8 ounce) container Cool Whip Whipped Topping, thawed
• 1 (6 ounce) prepared Graham cracker Crumb Crust

Instructions

1. Beat cream cheese and 1/2 cup of the milk in large bowl with wire whisk until smooth.
2. Add remaining 1 1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute.
3. Stir in whipped topping until smooth and well blended. Spoon into crust.
4. Refrigerate 4 hours or until set.
5. Garnish with white chocolate curls made with Baker's Chocolate.
6. Store leftover pie in refrigerator.