ladyfinger cheesecake

By Erikdi

Ingredients

• chillingIngredients
• 2 packages (11.1 ounces each) no-bake cheesecake mix
• 2/3 cup butter, melted
• 1/4 cup sugar
• 1 package (3 ounces) ladyfingers (25 cookies)
• 1 package (8 ounces) cream cheese, softened
• 3 cups cold milk, divided
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 can (21 ounces) raspberry pie filling or flavor of

Preparation

Step 1

Directions
In a bowl, combine contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.
In a bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving. Yield: 12 servings.