2 (3-ounce) packages
-ladyfingers
1 (8-ounce) package cream
-cheese
9/16 c Milk
1 (11.2 ounce) package
-no-bake cheesecake mix
1 (8 ounce) container frozen
-whipped topping, thawed
1 (21 ounce) can strawberry,
-cherry or blueberry pie
-filling
Line bottom and sides of 9″ x 3″ springform pan with ladyfinger halves,
split sides up; set aside. In a large mixer bowl, beat cream cheese until
smooth and fluffy. Gradually add milk, beating well after each addition.
Blend in cheesecake filling mix. (Reserve crust mix for other use). Fold in
whipped topping. Spoon into ladyfinger lined pan. Cover and refrigerate
several hours or overnight. Top with pie filling. Remove side of pan just
before serving. Makes 10-12 servings. From The Cookie Lady’s Files
Yields
10 Servings