Cheesecake:
Combine 1st 3 ingredients;
or line pan sides with ladyfingers. Tear off two long strips
Line bottom and sides of spring-form pan with ladyfingers, the outside of the ladyfingers against the pan.
In a large bowl, whip all other ingredients about 5 minutes at high speed.
Pour mixture into pan and refrigerate overnight.
Cover with Saran Wrap.
After cake has set overnight, then add the can of cherries, blueberries, etc.
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
n half. (Here's my Ladyfingers Recipe).
Line the bottom and
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead).
Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides.
Put graham crackers in the refrigerator for 10 minutes.
Mix all ingredients together; beat together for 10 minutes.
Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours.
Top with favorite toppings and enjoy.
Line spring-form pan with ladyfingers (sides and bottom). Wrap aluminum foil around outside of spring-form pan (3 inches above spring-form).
Mix all ingredients and pour in prepared pan. Refrigerate for several hours and top with strawberry pie filling.
Line the sides and bottom of large spring-form pan with ladyfingers.
Mix cheesecake mixes according to box directions. Add softened cream cheese to preceding.
Fold in topping.
Blend together cheesecake mix, milk, cream cheese; whip in Cool Whip.
Pour batter immediately over ladyfingers which are lined in a spring-form pan.
Refrigerate for 1/2 hour.
Apply topping just before serving.
In a bowl, combine contents of crust mix packages, butter, and sugar.
Press into bottom of an ungreased 10-inch spring form pan.
Arrange ladyfingers around edge of pan.
Make cake according to box.
Add softened cream cheese and Cool Whip.
Mix thoroughly.
Line ladyfingers along bottom and sides of 10-inch spring-form pan.
Pour in filling.
Refrigerate for several hours.
Top with small can of cherries.
Serves 8.
Line bottom and sides of a spring form with ladyfingers, rounded side facing out. Beat cream cheese until smooth. Blend in sugar and chocolate, mix. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 min to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatine into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hrs. Garnish with strawberries and lime slices.
Layer ladyfingers on bottom and around sides of spring-form pan.
Beat cream cheese and Cool Whip until smooth.
Add 2 packages of cheesecake mix.
Mix in milk and vanilla until well blended.
Pour into spring-form pan.
Chill overnight, if possible, if not several hours.
Remove from pan.
Garnish with fruit, if desired.
Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
In a medium bowl, whip cream until peaks form.
In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
br>Crush the package of ladyfingers to fine crumbs. Mix the
he crumbs.
Empty the cheesecake filling into a large mixing
(Chill beaters and bowl prior to starting this recipe for best results!)
n small bowl.
Split ladyfingers in half lengthwise.
Quickly
Cook pie filling as directed. While pie filling is cooking, add the cream cheese.
Place ladyfingers on bottom of a 9 x 12-inch baking dish.
If pie filling and cream cheese are lumpy, use electric mixer to smooth out.
Pour mixture over ladyfingers. Cool 40 minutes. Spread Cool Whip on top. Refrigerate for 3 hours.
Line sides and bottom of spring-form pan with ladyfingers. Blend cream cheese, sugar and vanilla until smooth and creamy. In another bowl, whip the cream until \"whipped cream\" consistency. (Chill bowl and beaters to help cream \"set.\")
Combine the 2 bowls and blend.
Pour into pan halfway up. Add layer of ladyfingers. Pour remaining mixture on top. Add strawberries (optional). Refrigerate.