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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 airy, no-bake cheesecake."
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4 h 10 m servings
Original recipe yields 8 servings

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  1. Beat cream cheese and 1/4 cup of the milk in large bowl with wire whisk until well blended.
  2. Add remaining 1 cup milk and pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.
  3. Refrigerate 4 hours or until set. Garnish with chocolate curls made with BAKER'S Premium White Baking Chocolate. Store leftover pie in refrigerator.

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Read all reviews 5
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This was a big hit at dinner party I went too. I didn't have a graham cracker crust so I just used a regular crust. Also I had a few oreo's that I crushed up and put in the mixture.

Must have done something wrong. The texture was chewy like marshmallow paste, or the ice cream that dries on the lid of the container. Not what I was looking for.

I make this for my VERY picky husband. I use chocolate pudding, add a little bit of sweetened condensed milk (about a 1/4 c, then reduce the milk to 1 c) and I add milk chocolate chips on top. ...

I used fat free CoolWhip, fat free Jello pudding mix, and ultra low fat cream cheese to make this a guilt free cheesecake (well almost!) It turn out amazing and people couldn't even tell if was...