Shelly's Recipe

STRAWBERRY CHEESECAKE DESSERT

Category: Desserts

1 pint strawberry sorbet, softened
5 to 6 fresh strawberries, washed, hulled, and sliced
2 (3-oz) pkg cheesecake-flavored instant pudding mix
2 1/2 cups cold milk
1 (12-oz) container frozen whipped topping, thawed
1 (3-oz) pkg ladyfingers
Garnish: additional strawberries

Lightly spray a 10-inch springform pan with vegetable cooking spray. Wrap bottom of pan in aluminum foil (to prevent leaks) and place in freezer to chill for at least 30 minutes.

Remove pan from freezer. Spoon about 1/2 cup softened strawberry sorbet into fluted area of pan, and then press strawberry slices into sorbet. Spread remaining sorbet evenly over strawberries, and smooth surface. Return pan to freezer for at least 30 minutes.

In a large mixing bowl, whisk together pudding mix and milk. Stir until thickened. Fold in whipped topping. Spread pudding mixture evenly over strawberry layer, and smooth surface.

Place ladyfingers on top of pudding layer (flat side up), arranged like spokes of a wheel. Cut some ladyfingers in half diagonally (forming triangles) to fill in blank spaces. Press ladyfingers lightly into pudding layer. Cover with plastic wrap and place in freezer for 8 hours or overnight.

To serve, invert cake onto a serving plate and remove springform pan. (If you have trouble removing the cake from fluted base, place a warm, moist towel on inverted base.) Garnish with fresh strawberries and serve immediately.