Ladyfinger Cheesecake
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Why I Love This Recipe
Ingredients You'll Need
2 pkg. (11.1 oz. ea.) no-bake cheesecake mix
2/3 cup butter or margarine, melted
1/4 cup sugar
1 package (3 oz.) ladyfingers (about 25 cookies)
1 pkg. (8 oz.) cream cheese, softened
3 cups cold milk, divided
1 carton (12 oz) frozen whipped topping, thawed
1 can (21 oz.) raspberry pie filling or flavor of choice
Directions
In a bowl, combine the contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan. In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix 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.
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