Raspberry Ladyfinger Cheesecake recipe

Raspberry Ladyfinger Cheesecake


2 (11.1 ounce) package no−bake cheesecake mix
2/3 cup butter or margarine, melted
1/4 cup granulated sugar
1 (3 ounce) package ladyfingers (25 cookies)
8 ounces cream cheese, softened
3 cups cold milk, divided
1 (12 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can raspberry pie filling

In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10−inch 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 toping. Pour over crust. Cover and refrigerate for at least 1 hour.

Top with pie filling. Remove sides of pan before serving.

Yield: 12 servings.



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