Source: dLife

A creamy spring-form cake with a ladyfinger crust.

Servings

1.5 cup lowfat milk
8 oz low fat cream cheese , cubed
2 tbsp instant espresso powder , freeze-dried
1 tbsp cold water , hot
2 tsp rum extract
1 oz fat & sugar free vanilla instant pudding mix
1 cup whipped fat-free topping , thawed
3 oz ladyfinger cookies , equivalent to 10 cookies
2 tbsp unsweetened cocoa powder
2 cup fresh strawberries , kept whole (about 10)

1 Cut 10 ladyfingers in half, crosswise. Separate the cut pieces and place them cut side down, around the sides of an 8-inch springform pan. Split remaining ladyfingers and arrange cut side down on bottom of pan; set aside.
2 Pour 1/2 cup milk into a food processor or blender. Add cream cheese cubes and process until smooth. Use a rubber spatula to scrape sides of blender container. Add remaining 1 cup of milk and process until smooth.
3 Dissolve instant espresso in hot water. Add dissolved espresso, rum extract and pudding mix to cheese mixture. Process until smooth, scraping sides once or twice. Pour into a large bowl; stir in (thawed) whipped topping until well blended. Spoon onto crust; smooth top. Cover with plastic wrap, making sure wrap does not touch pudding. Chill until firm, 8 hours or overnight.
4 When ready to serve, use a sharp knife to loosen dessert from sides of pan. Remove sides of pan and place pudding cake on serving plate. Sprinkle with cocoa and garnish each serving with a whole strawberry.