White Chcocolate Cheesecake
1 pkg (8oz) cream cheese softened
2 pkgs (4 serving size each) jello white chocolate flavor instant pudding
2 cups cold milk, divided
1 tub (8oz) cool whip, thawed
1 prepared graham cracker crust
Beat cream cheese and 1/2 cup of the milk in large bowl with wire wisk until smooth. Add remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set.
I usually make 2 pies, using chocolate pudding for the bottom layer then making the white chocolate for the top layer. You will need to double the recipe then, but buy 2 boxes chocolate instant and 2 boxes white chocolate instant pudding.
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