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Fluffy White Chocolate Cheesecake

Fluffy White Chocolate Cheesecake recipe
photo by:kraft
A filling of cream cheese, white chocolate flavor pudding and whipped topping is spooned into a graham cracker crust in this airy, no-bake cheesecake.
10 min
4 hr 10 min
8 servings
Magazine Acquisition

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cups  cold milk, divided
pkg.  (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
cups  thawed COOL WHIP Whipped Topping
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

BEAT cream cheese and 1/4 cup milk in large bowl with whisk until well blended.

ADD remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP until well blended. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with white chocolate curls just before serving.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 6 grams fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
How to Make BAKER'S White Chocolate Curls
With clean hands, hold 1 oz. BAKER'S White Chocolate in hands until warmed slightly. (For best results, warm chocolate just to temperature slightly warmer than room temperature.) Pull vegetable peeler across surface of chocolate to make curls. Use toothpick to transfer curls to plate (to prevent them from breaking or melting). Refrigerate until ready to use.
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