1 sponge cake
1 pkg. ladyfingers
1 1/2 pkgs. cream cheese
3/4 c. sugar
1 pt. heavy cream
1 can pineapple pie filling

Cut sponge cake into 2 layers. Line the sides of a spring-form pan with ladyfingers. Line the bottom of the pan with layer of sponge cake. Beat heavy cream and cream cheese together, then add sugar. It should be like whipped cream, not a liquid! Place a layer of cream over the sponge cake. A layer of pineapple pie filling over that. The next layer of sponge cake and repeat cream and pineapple. Refrigerate 4 hours before serving.