White Chocolate Cheesecake

[JennLynn]

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 cups cold milk, divided

2 pkg. (4-serving size each) Jello White Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 HONEY MAID Graham Pie Crust (6 oz.)


Preparation
BEAT cream cheese and 1/2 cup of the milk in large bowl with wire whisk until well blended.

ADD remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.

REFRIGERATE 4 hours or until set. Garnish with chocolate curls made with BAKER'S Premium White Baking Chocolate. Store leftover pie in refrigerator.






How To : Make Chocolate Curls: With hands, warm white chocolate squares to slightly warmer than room temperature. Scrape vegetable peeler across surface to make curl. (Lift with toothpick to prevent breakage or melting.) Refrigerate until ready to serve.