Creamy Ricotta Pie

• 1 cup POLLY-O Original Ricotta Cheese
• 3/4 cup cold milk
• 1-1/2 tsp. grated orange zest
• 1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 1 ready-to-use vanilla wafer crumb crust (6 oz.)

1. Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
2. Add dry pudding mix.
3. Beat with wire whisk 1 to 2 min.
4. Gently stir in whipped topping until well blended.
5. Stir in chocolate.
6. Spoon into crust.
7. Refrigerate 2 hours or until firm.
8. Store leftover pie in refrigerator.

pollyo original ricotta cheese, cold milk, orange zest, chocolate, ready

Taken from www.kraftrecipes.com/recipes/-18983.aspx (may not work)