An excellent dessert to finish any meal.
Beat softened cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth. Use a hand whisk to mix as it works better than a mixer.
Add remaining 1 1/2 cup of milk and the pudding mixes. Beat with the wire whisk for one minute.
Stir in whipped topping until smooth and well blended. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with white chocolate curls. Store leftover pie in the refrigerator.
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