2 (11.1 oz.) pkg. no-bake cheesecake mix
2/3 c. butter, melted
1/4 c. sugar
2 pkg. ladyfingers
1 (8 oz.) pkg. cream cheese, softened
3 c. cold milk, divided
1 (12 oz.) carton frozen whipped topping
1 (21 oz.) can strawberry pie filling

In a bowl, combine contents of crust mix packages, butter, and sugar. Press into bottom of an ungreased 10-inch spring form pan. Arrange ladyfingers around edge of pan.

In a mixing bowl beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.