Wednesday, May 22, 2013
You'll be a cheesecake whiz with this no-cook cake! To save time, you can even prepare it a day ahead of time. It's simply scrumptious.
At a glance
10 in. or 12 in. spring form pan
3-4 pkg. soft ladyfingers
2 8-oz. pkg. cream cheese
1 8-oz. container Cool Whip (use 12-oz. container for 12 in. pan)
1 pt. sour cream
1 medium can crushed pineapple, drained
Put ladyfingers all around the edges of the pan and on the bottom. Beat cheese and sugar until well blended. Add other ingredients, mixing well after each addition. Alternate ladyfingers with creamed mixture, about three layers of each. The thickness of the creamed mixture should be roughly the same thickness of the ladyfingers or a bit thicker. It is recommended that this be refrigerated and covered with plastic wrap on the top and sides to prevent drying out.
Prep. 20 minutes
No cooking needed