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POUR milk into blender container. Add cottage cheese and fruit spread; cover. Blend until smooth. Add pudding mix; cover. Blend well.
POUR into large bowl. Gently stir in whipped topping. Spoon into 8- or 9-inch pie plate; smooth top.
FREEZE 6 hours or overnight until firm. Let stand at room temperature 15 minutes or until cheesecake can be cut easily. Top with grated chocolate and raspberries just before serving. Store leftover cheesecake in freezer.