Lemon Raspberry Cheesecake

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A very quick and easy creamed cheesecake. Garnish it with lemon/lime slices and fresh raspberries for an elegant dessert. Cook time is really chill time

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Steps

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Line the bottom of a springform pan with the sliced poundcake.

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In a large bowl , beat 1 / 2 cup of milk with the cream cheese until smooth.

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Add remaining milk and the pudding mix.

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Beat until smooth.

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Stir in 1 cup of whipped topping until smooth and well blended.

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Spoon into springform pan.

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Stir the raspberry jam into the remaining whipped topping until just blended.

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Spread evenly over the top of the lemon layer.

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Chill at least 4 hours.

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You may use white chocolate flavored pudding instead of the lemon flavored , or ladyfingers in place of the pound cake.

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Ingredients

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poundcake, cream cheese, milk, lemon pudding mix, whipped topping, seedless raspberry jam