National White Cheese Cake Day
Happy National White Chocolate Cheesecake Day !!!!!
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1-1/4 cups cold milk, divided
- 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 ready-to-use graham cracker crumb crust (6 oz.)
2 oz. BAKER’S White Chocolate
- Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
- Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate.