Fluffy White Chocolate Cheesecake

Name: Fluffy White Chocolate Cheesecake
Prep time: 25 min
Total time: 265 min
Yield: 8
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar; ⅓ cup butter or margarine, melted; 1 pkg. brick cream cheese, softened; 1¼ cups milk, divided; 1 pkg. white chocolate instant pudding; 1½ cups frozen whipped topping

A filling of cream cheese, white chocolate flavor pudding and whipped topping is spooned into a graham cracker crust in this rich, but airy, cheesecake.

Prep time:

0 min

Total time:

0 h 0 min

Makes 8 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¼ cup sugar
⅓ cup butter or margarine, melted
1 pkg. (8 oz.) brick cream cheese, softened
1¼ cups milk, divided
1 pkg. (4-serving size) white chocolate instant pudding
1½ cups thawed frozen whipped topping

Directions

Heat oven to 375°F.

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 min. or until lightly browned. Cool completely.

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

Add remaining milk and dry pudding mix; beat 2 min. Stir in whipped topping until well blended. Spoon into crust.

Refrigerate 4 hours or until firm.

Recipe Tips

For a No-Bake PiePrepare crust as directed but do not bake. Refrigerate until ready to fill.
Special ExtraGarnish with white chocolate curls just before serving. To make chocolate curls, warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.
VariationPrepare using Neufchatel cheese, fat-free milk and frozen lite whipped topping.