Cakes:

Ladyfinger Cheesecake

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Ingredients

2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter or margarine, melted
1/4 cup sugar
1 package (3 ounces) ladyfingers (25 cookies)
1 package (8 ounces) cream cheese, softened
3 cups cold milk, divided
1 carton (12 ounces) frozen whipped topping, thawed
1 can (21 ounces) raspberry pie filling or flavor of your choice

Instructions

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. Beat on medium speed for three minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least one hour. Top with pie filling. Remove sides of pan before serving. Makes 12 servings.

Pam Cathelyn
Atkinson