Line
bottom and sides of 9 x 5-inch loaf pan with wax paper. Then line sides
with ladyfinger halves, split sides up; set aside.
In large mixing bowl
beat cream cheese until smooth and fluffy. Gradually add 1 cup of the
milk, beating well after each addition. Add remaining milk and pudding
mix, beating 1 to 2 minutes or until mixture begins to thicken. Fold in
1-1/2 cups of the whipped topping.
Pour half of pudding mixture into
ladyfinger-lined pan. Top with berries and remaining pudding mixture.
Gently press additional ladyfinger halves, split sides down, onto top.
Cover and refrigerate several hours or overnight.
Invert onto large
serving plate. Remove wax paper. Garnish with remaining whipped topping
and additional fresh berries just before serving.
8
to 10 servings
