for Ronnie Burns
White Chocolate Cheesecake
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 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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