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.
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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