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Pineapple Torte




Source of Recipe


Jeannie at Mimi's


List of Ingredients




3 packages ladyfingers, halved lengthwise (divided use)
11 oz. cream cheese
1 pint heavy cream
3/4 cup sugar
1 big can crushed pineapple, drained


Recipe



In a spring form pan - line bottom with ladyfingers and stand up on sides around. Reserve unused ladyfingers.

Beat cream cheese and sugar until smooth. Slowly add heavy cream and continue beating until smooth.

Fold in drained pineapple.

Spoon one third of cream cheese mixture into prepared pan and top with half of reserved ladyfingers. Repeat layers and top with last third of cream cheese mixture.

Refrigerate for at least 24 hours.

To serve, run a knife around sides of springform pan, remove sides and slice.