In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10-inch springform 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 toping. Pour over crust. Cover and refrigerate for at least 1 hour.
Top with pie filling. Remove sides of pan before serving.
Yield: 12 servings.
Source: E-Cookbooks.net