- 2 packages (3 ounces each) ladyfingers
- 1 package (8 ounces) cream cheese
- 3 cups milk
- 2 packages (11.2 ounces each) no-bake cheesecake mix
- 1 container (8 ounces) frozen whipped topping, thawed
Line bottom and side of 9 x 3-inch springform pan with ladyfinger halves, split sides up; set aside. In large mixer bowl beat cream cheese until smooth and fluffy. Add 1 cup of the milk, beating well. Blend in remaining milk and cheesecake filling mixes. (Reserve crust mixes for other use.) Fold in whipped topping. Spoon into ladyfinger-lined pan. Cover and refrigerate several hours or overnight. Remove side of pan just before serving.
10 to 12 servings