Ladyfinger Cheesecake


  • 2 packages. no-bake cheesecake mix
  • 2/3 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1 package ladyfingers (25 cookies)
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  • 1 package cream cheese, softened (8oz.)
  • 3 cups cold milk, divided
  • 1 carton (12oz.) frozen whipped topping, thawed
  • 1 can raspberry pie filling or flavor of your choice


In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10 inch springform pan. Arrange laydfingers around edges 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.

By Robin from Washington, IA


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