White Chocolate Cheesecake

Directions

1. 1
   Beat cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth.
2. 2
   Add remaining 1 1/2 cups milk and pudding mixes.
3. 3
   Beat with wire whisk 1 minute.
4. 4
   Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set.
5. 5
   Store leftover pie in refrigerator.
6. 6
   Yield: 8 servings.