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

The Directions

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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.