Prep
0-15 min
Cook
1 HR
Calories
350
Ingredients
1 pkg
(4-serving size) Jell-O Vanilla Instant Pudding
1-1/4
cups cold milk
2
pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/4 cup
sugar
1-1/2
cups thawed Cool Whip Whipped Topping, divided
1
ready-to-use chocolate pie crust (170 g)
Instructions
Step 1
Beat pudding mix and milk in medium bowl with whisk 2 min.
Step 2
Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
Step 3
Refrigerate 4 hours.
Step 4
Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
Step 5
Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.