Line bottom and sides of 9" x 3" springform pan with ladyfinger halves,
split sides up; set excursus. In a large mixer bowlful, beat cream cheese until
smooth and fluffy. Gradually add milk, beating well after each extension.
Blend in cheesecake filling mix. (Reserve crust mix for other use). Fold in
whipped topping. Spoon into ladyfinger lined pan. Cover and refrigerate
several hours or overnight. Top with pie filling. Remove side of pan just
before serving. Makes 10-12 servings. From The Cookie Ma'am's Files