Raspberry Ladyfinger Cheesecake

Yield: 12 servings

Ingredients

• 2 (11.1 ounce) boxes no-bake cheesecake mix
• 2/3 cup butter, 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

Instructions

1. 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.
2. In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth.
3. Gradually beat in remaining milk.
4. Add contents of filling mix packages; beat until smooth. Beat on medium speed for 3 minutes.
5. Fold in whipped toping. Pour over crust.
6. Cover and refrigerate for at least 1 hour.
7. Top with pie filling. Remove sides of pan before serving.