Nick's Picks/Audrey's Desserts First: Ladyfinger Cheesecake

04.09.14 | Audrey Smith | Comments[0]

Ladyfinger Cheesecake

2 packages (11.1 ounces each) no-bake cheesecake mix

2/3 cup butter, 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) cherry 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-in. springform pan.  Arrange ladyfingers around edge 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.

Yield: 12 servings

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