Ingredients
2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1 can (20 ounces) crushed pineapple, drained1 carton (8 ounces) frozen whipped topping, thawed2 packages (3 ounces each) ladyfingers (about 48)1 pint fresh strawberries, sliced
Preparation
In a large bowl, beat 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. Carefully remove sides of pan. Top with strawberries.
