Post by chief_cook2 on Jul 5, 2003 15:40:50 GMT -6
2 pkgs. ladyfingers 2 8 oz. pkg. cream cheese 20 oz. can crushed pineapple l/4 c. sugar l6 oz. cool whip
Line bottom and sides of spring form pan with both packages of ladyfingers. Put cream cheese, sugar and l/2 can pineapple in a bowl and mix with electric mixer for l l/2 minutes. Add remaining pineapple and mix well. Fold in cool whip. Pour all ingredients over the ladyfingers. Refrigerate 5 hours before serving.
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