Ingredients
4 pkg soft ladyfingers
8 oz cream cheese
1 cup sugar
8 oz cool whip
1 pt sour cream
1 can pineapple, crushed, drained, medium can
Preparation
Put ladyfingers all around the edges and bottom of the pan.
Beat cheese and sugar until well blended. Add other ingredients, mixing well after each addition. The thickness of the creamed mixture should be roughly the same as the ladyfingers or a bit thicker.
Alternate ladyfingers with the creamed mixture, about 3 layers of each.
It is recommended that this be refrigerated and covered with plastic wrap on the top and sides to prevent drying out. Make this cake a day ahead for best results.
