White Chocolate Cheesecake - cooking recipe

Ingredients

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkgs. (4-servings) Jello White Chocolate Instant Pudding
1 tub (8 oz.) Cool Whip
2 c. Cold Milk, divided (1/2 c. and 1 1/2 c.)
1 6 oz. Ready Made Graham Cracker Crust

Preparation

Beat cream cheese and 1/2 cup cold milk in a large bowl with a wire whisk until smooth.
Add remaining cold milk and pudding mixes.
Beat with a wire whisk for about a minute.
Stir in Cool Whip until smooth and well blended.
Spoon into crust. Refrigerate for about 4 hours or until set.
Garnish with white chocolate curls made from Baker's Chocolate, if desired.
Store leftover cheesecake in refrigerator.
Makes 8 servings.