3 pkgs. lady fingers
1 (8 oz.) pkg. cream cheese and 1 (3 oz.) pkg. cream cheese
1 (20 oz.) can crushed pineapple, drained
3/4 tsp. vanilla
1 lg. all-purpose cream
3/4 c. sugar

Line a spring form pan with lady fingers on sides and bottom. Whip all-purpose cream and 1/4 cup sugar; set aside. Beat the 2 packages of cream cheese and vanilla and the rest of sugar until smooth. Fold in whipped cream with spatula gently. Put half of mixture over lady fingers. Then make another layer of lady fingers. Put remaining cream mixture on lady fingers. Put pineapple on top. Refrigerate overnight. Serves 12.