Ingredients
3 packages (3 ounces each) soft ladyfingers, splitFILLING:1 package (8 ounces) fat-free cream cheese3 ounces cream cheese, softened1/3 cup sugar2 teaspoons vanilla extract1 carton (8 ounces) frozen reduced-fat whipped topping, thawedTOPPING:1/3 cup sugar3 tablespoons cornstarch1 can (20 ounces) unsweetened crushed pineapple, undrained
Preparation
Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping.
In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
