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Fluffy White Chocolate Cheesecake
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.
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
Nutrition factsNutrition information
Recipe Tips
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.
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