White Chocolate Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened
2 cups cold milk, divided
2 pkg. (4-serving size each) White Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)

Beat cream cheese and 1/2 cup of the milk in large bowl with wire whisk until well blended.

Add remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.

Refrigerate 4 hours or until set. Garnish with chocolate curls made with White Baking Chocolate. Store leftover pie in refrigerator. Makes 12 servings