3 pkg. plain lady fingers (split)
1 pt. heavy cream
1 (8 oz.) pkg. cream cheese (softened)
1 (3 oz.) pkg. cream cheese (softened)
3/4 c. sugar
1 (20 oz.) can pineapple pie filling

Butter sides and bottom of a 9 inch springform pan and line with lady fingers. The curved part should be pressed towards the outside around edge; the bottom can face up. Press them firmly, and set pan aside. Whip heavy cream until stiff. Beat together sugar and cream cheese. Fold whipped cream into cheese mixture and beat slightly. Spread 1/3 of whipped cream mixture over lady fingers, top with 1/3 of the pineapple filling; then a lay of lady fingers. Repeat ending with pineapple. Store in refrigerator overnight.