Fluffy White Chocolate Cheesecake - cooking recipe

Ingredients

1 (8 ounce) package Philadelphia Cream Cheese, softened
1 1/4 cups cold milk, divided
1 (3 1/2 ounce) package jell-o instant white chocolate pudding and pie filling mix
1 1/2 cups thawed Cool Whip Topping (1/2 an 8 oz. tub)
6 ounces honey maid graham cracker pie crust

Preparation

Beat cream cheese and 1/4 cup of the milk in large bowl with wire whisk until well blended.
Add remaining 1 cup milk and pudding mix. Beat with wire whisk 1 minute.
Gently stir in whipped topping until well blended and then spoon into crust.
Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
(Store leftover pie in refrigerator.).