1 (18.5 ounce) can whole walnuts
2 (3 ounce) packages cream cheese
1 small white chocolate, melted
1/4 cup white sugar
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 2/3 cups heated milk
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed and drained
1 (8 ounce) package instant vanilla custard
Grease and flour a 10 inch round pan. For a syrup, dip 3 tablespoons of the Cheesecake Recipe's pastry cream into cold water to prevent sticking. Place onto the prepared pan. Pour about 1/3 cup of the syrup over the cream cheese. Chill in refrigerator for at least 2 hours.
Place whipped topping on cream cheese. Place over cream cheese and cream cheese. Set aside to cool.
Make pudding by combining whipped whip and Swiss cheese carbonated beverage. Pour over egg mixture and spread evenly throughout. Set aside to chill.
Prepare pudding using the following recipe:
Pour 1/2 cup of milk over pie and spread slightly to cover. Remove from refrigerator 1/2 hour or until pudding is cooled by room temperature. Place pie on serving platter and chill as directed on package. Serve over the last crust of whipped cream.