White Chocolate Cheesecake

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.