Prepare a 9x13 inch pan by lining it with cling wrap for easy cleaning or use a disposable pan.

In a bowl, cream the cheese and sugar together and combine them properly until the mixture becomes light and fluffy.

Ensure that the ice cream is workable and add it to the mix with the vanilla extract to intensify the taste.

Whip the cream to peaks with a standing mixer or by hand then add it to the mixture by folding it in to avoid deflating the gained air keeping fluffy.

Pour the milk into a semi-deep dish and get the ladyfingers out the package in preparation for the dunking process.

With a spatula, spread third of the creamcheese mixture evenly in the bottom of the pan.

Take half of the ladyfingers and start dunking them quickly in the milk one by one then lining them onto the cream cheese.

Spread the second third of the cream cheese mixture evenly on top of the ladyfingers. Repeat the process foe the remaining ladyfingers and cream cheese mixture.

Once done with the layering, you can put in the fridge for 2 hours to set then enjoy the indulgence of this dessert or you can add some contrast to the look and the taste by grating in zest of half a lemon, dripping droplets of strawberry syrup then swirl them with a toothpick, and/or sprinkle some white/brown (or both) cinnamon sugar all over the pan then put in the fridge to set.

Enjoy..!