White Chocolate Cheesecake

8 ounces Philadelphia Brand® Cream Cheese, softened
2 small boxes Jell−O® White Chocolate Flavor Instant Pudding and Pie Filling
2 cups cold milk, divided
1 (8 ounce) container Cool Whip® Whipped Topping, thawed
1 (6 ounce) prepared graham cracker Crumb Crust

method;

Beat cream cheese and 1/2 cup of the milk in large bowl with wire whisk 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. Garnish with white chocolate curls made with Baker's® Chocolate. Store leftover pie in refrigerator.

Makes 8 servings.