Cream Cheese and Pineapple Tort |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•3, 8 oz. packages cream cheese, softened
•1 cup sugar
•4 oz. (1/2 cup) heavy whipping cream
•3 packages split lady fingers
•1 can crushed pineapple, well drained
Combine cream cheese and sugar in bowl. Slowly beat in cream until smooth. Line bottom and sides of a springform pan with the split lady fingers, rounded sides out. Add 1/2 of the cream cheese mixture, then a layer of lady fingers and another layer of cream cheese mixture. Spoon pineapple over top. Put in fridge for several hours.
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