Saturday, October 22, 2005

We just had one of those hearty meals: Steak, baked potatoes and broccoli (one of the few veggies I can get the boy to eat.) And now I'm sitting here well sated and wishing I'd made dessert. Cheesecake to be exact.

I think I can get to Loblaws before they close.

Fluffy White Chocolate Cheesecake

Prep Time: 10 min
Total Time: 4 hr 10 min
Serves: 8
Recipe Rating:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 cups cold milk, divided

2 pkg. (4-serving size each) Jello White Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT cream cheese and 1/2 cup of the milk in large bowl with wire whisk until well blended.

ADD remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.

REFRIGERATE 4 hours or until set. Garnish with chocolate curls made with BAKER'S Premium White Baking Chocolate. Store leftover pie in refrigerator.


How To : Make Chocolate Curls: With hands, warm white chocolate squares to slightly warmer than room temperature. Scrape vegetable peeler across surface to make curl. (Lift with toothpick to prevent breakage or melting.) Refrigerate until ready to use.

So, it won't be ready for tonight, but we'll have it tomorrow. yum. I'm thinking a raspberry puree instead of the chocolate curls....

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Jaye said...

I'm too lazy to update this post. It's raining outside, so not hitting the grocers. :-(

raine said...

Thanks for the yummy recipe, Jaye!

Dear God--just schedule me for the stomach bypass now...

Jaye said...

LOL. I was thinking the same thing, Raine. I have *never* made cheesecake from the same recipe more than once, because I refuse to keep a recipe 'handy'.

Kat said...


Jaye said...

I couldn't find that white chocolate jello stuff (either item), and didn't feel like baking from scratch, so I bought good old Sara Lee. *g*

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