Ladyfinger Cheesecake recipe

12 servings

2 (11 ounce) packages no-bake cheesecake mix

2/3 cup butter or margarine, melted

1/4 cup white sugar

1 (3 ounce) package ladyfingers (25 cookies)

1 (8 ounce) package cream cheese, softened

3 cups cold milk, divided

1 (12 ounce) container frozen whipped topping, thawed

1 (21 ounce) can raspberry pie filling or flavor of your choice

In a bowl, combine contents of crust mix packages, butter and sugar.

Press on-to 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.