• 2 11.1-oz. pkg. no-bake cheesecake mix
• 2/3 C. butter, melted
• 1/4 C. sugar
• 1 3-oz. pkg. ladyfingers
• 1 8-oz. pkg. cream cheese, softened
• 3 C. milk, divided
• 1 12-oz. container whipped topping

In a bowl, combine contents of crust mix pkg., butter and sugar. Press onto the bottom of an ungreased 10-inch springform pan. Arrange ladyfingers around edge of pan. In a mixing bowl, beat cream cheese and 1/2 C. milk until smooth. Gradually beat in remaining milk. Add the contents of the filling mix package; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 2 hours. Remove sides of pan before serving.