White Chocolate Cheesecake

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  • 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


  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.

Yield: 8 servings