Ingredients
2 packages (11.1 ounces each) no-bake cheesecake mix2/3 cup butter, melted1/4 cup sugar1 package (3 ounces) ladyfingers (25 cookies)1 package (8 ounces) cream cheese, softened3 cups cold 2% milk, divided1 carton (12 ounces) frozen whipped topping, thawed1 can (21 ounces) raspberry pie filling or flavor of your choice
Preparation
In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.
In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both 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.
