Name: White Chocolate Cheesecake
Yield: the best curls
Ingredients: 1 (8-oz.) pkg. Cream Cheese, softened; 2 (4-serving size) pkgs. White Chocolate Instant Pudding Mixes; 2 cups cold Milk, divided; 1 tub (8-oz. size) Cool Whip, thawed; 1 Graham Cracker Crust; Beat cream cheese and 1/2 cup of milk in a large bowl with wire whisk; until smooth. Add remaining 1-1/2 cups milk and pudding mixes. Beat with

Makes: the best curls

Ingredients

1 (8-oz.) pkg. Cream Cheese, softened
2 (4-serving size) pkgs. White Chocolate Instant Pudding Mixes
2 cups cold Milk, divided
1 tub (8-oz. size) Cool Whip, thawed
1 Graham Cracker Crust
Beat cream cheese and 1/2 cup of milk in a large bowl with wire whisk
until smooth. Add remaining 1-1/2 cups milk and pudding mixes. Beat with

Method

wire whisk 1 minute. Stir in cool whip, spoon into crust. Refrigerate 4 hours or over night. Garnish with white chocolate curls made with Baker's white chocole for baking. Use a vegetable peeler to make curls. If the chocolate is between refrigerator cold and room temperature is when chocolate makes the best curls. Store covered in refrigerator. Serves: 6 to 8

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Ingredients

Method

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