3 pkgs. ladyfingers
1 c. sugar
1 c. whipping cream
12 oz. cream cheese
1 tsp. vanilla
Raspberry sauce (recipe follows)

Line a 10" springform pan with ladyfingers, sides and bottom. Reserve rest of ladyfingers. Soften the cream cheese and with electric mixer, cream the cheese, sugar and vanilla. Whip the cream (or use 2 cups Cool Whip and fold into the cream cheese mixture). Layer half of cream cheese mixture on top of the ladyfingers and top with more fingers and finish with the cream cheese. Cover and chill.

Make a sauce with 1 (10 oz.) package of frozen raspberries, 1 tablespoon sugar and 1 tablespoon Kirsch liqueur. Defrost the berries, combine all and strain, if you don't like the seeds. Serve over the charlotte.