Lemon Raspberry Cheesecake

1. 1

   Line the bottom of a springform pan with the sliced poundcake.

2. 2

   In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.

3. 3

   (This takes a few minutes, be patient) Add remaining milk and the pudding mix.

4. 4

   Beat until smooth.

5. 5

   Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.

6. 6

   Spoon into springform pan.

7. 7

   Stir the raspberry jam into the remaining whipped topping until just blended.

8. 8

   Spread evenly over the top of the lemon layer.

9. 9

   Chill at least 4 hours.

10. 10

    You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.