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Sunday, March 6, 2016

White Chocolate Cheesecake

1 pkg. (8 oz.) brick cream cheese, softened
1-1/4 cups cold milk, divided
1 pkg. (3.3 oz.) white chocolate instant pudding
1-1/2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT  cream cheese and 1/4 cup milk in large bowl with whisk until well blended.
ADD  remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP until well blended. Spoon into crust.
REFRIGERATE  4 hours or until firm. Garnish with white chocolate curls just before serving.

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