Lemon Raspberry Cheesecake

Directions

1. 1
   Line the bottom of a springform pan with the sliced poundcake.
2. 2
   In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
3. 3
   (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
4. 4
   Beat until smooth.
5. 5
   Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
6. 6
   Spoon into springform pan.
7. 7
   Stir the raspberry jam into the remaining whipped topping until just blended.
8. 8
   Spread evenly over the top of the lemon layer.
9. 9
   Chill at least 4 hours.
10. 10
    You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.