This recipe came from a coworker of my husbands years ago who brought this cheesecake in from time to time to share with everyone at work. After hearing a few different times about how good it was, I knew I had to try it myself. It took some convincing, but my husband’s coworker finally relinquished the treasured recipe and it has been a favorite in our home ever since.
Makes 2 cheesecakes.
In mixer, combine until smooth:
2 – 8 oz. Cream Cheese, softened
1 can Sweetened Condensed Milk
In separate bowl whisk together, then add to mixer and combine until smooth:
3/4 c. Water
1 small box Instant Vanilla Pudding
1 – 8 oz. tub Cool Whip
Fill with cheesecake mixture:
2 Graham Cracker Pie Crusts
Refrigerate 3-4 hours.
Top with your favorite cheesecake topping before serving.