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2 (11.1 oz.) pkg. No Bake Cheesecake mix
2/3 c. butter or margarine, melted 1/4 c. sugar
1 (3 oz.) pkg. ladyfingers (25) cookies
1 (8 oz.) pkg. cream cheese, softened
3 c. cold milk, divided
1 (12 oz.) carton Cool Whip, thawed
1 (21 oz.) can raspberry pie filling or flavor of your choice

Combine contents of crust mix packages, butter and sugar.
Press on the bottom of an ungreased 10-inch spring-form 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. Yields 12 servings.

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Accuracy is believed to be good, but is not guaranteed.
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