White Chocolate Raspberry Cheesecake

1. 1

   Arrange ladyfingers on bottom and up the sides of a 9 inch springform pan.

2. 2

   Beat cream cheese and 1/2 cup of the milk in large bowl with electric mixer on medium speed until well blended.

3. 3

   Add remaining 1 1/2 cups milk and dry pudding mixes.

4. 4

   Beat well.

5. 5

   Stir in 1 cup of the whipped topping.

6. 6

   Pour into prepared pan.

7. 7

   Add jam to remaining whipped topping; stir gently just until blended.

8. 8

   Spread evenly over pudding layer in crust.

9. 9

   Refrigerate 4 hours.

10. 10

    Store leftover cheesecake in refrigerator.

11. 11

    *Substitutes- Instead of ladyfingers, line pan with thin slices of prepared pound cake.

12. 12

    For a citrus twist, use lemon flavored instant pudding and pie filling instead of white chocolate flavor.

13. 13

    A foil lined 9 inch cake pan may be substituted for a spring form pan.

14. 14

    *

* Per serving · 4 servings · Values may vary.

No additional tips available.