White Chocolate Cheesecake

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

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

Makes 8 servings.