2 (8 oz each) pkgs. cream cheese, softened
1/2 cup sugar
1 (20 oz.) can crushed pineapple, drained
1 (8 oz) carton frozen whipped topping, thawed
2 (3 oz each) pkgs. ladyfingers cookies
1 pint fresh strawberries, sliced

In a large mixing bowl, beat the 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 inch spring-form pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Remove sides of pan. Top with strawberries.