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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. This is outstanding. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |