Nesselrode Mold

Combine crust mixes from cheesecake mixes, 2 tablespoons sugar and melted butter. Spray a 9″ bundt or designed type “mold” with Pam. Firmly press crumb mixture against the sides. Chill.

Combine fruit, pecans and sherry in a small bowl and set aside.

Pour cold milk into a large mixing bowl; add cheesecake filling mix and remaining 2 tablespoons sugar. Beat at low speed until blended. Beat at high speed for 3 minutes until thickened.

In a small glass bowl, whip cream till firm peaks form, then fold into the cheesecake mixture. Fold in the fruit and nut mixture.

Pour into the chilled mold and freeze. Fifteen minutes prior to serving, remove from the freezer and let stand before turning on to a serving plate. Cut in small slices with a serrated knife.