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.)
- Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
- Add dry pudding mix.
- Beat with wire whisk 1 to 2 min.
- Gently stir in whipped topping until well blended.
- Stir in chocolate.
- Spoon into crust.
- Refrigerate 2 hours or until firm.
- 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)