Table of Contents
In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight.
Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture. Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Place ladyfingers on the bottom and around the edge of a 9 inch springform pan. In a medium bowl, whip cream until peaks form. In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan.
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