3 pkgs. lady fingers
1 pt. all-purpose cream
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
1 lg. can crushed pineapple

Separate lady fingers into single layers. Line the sides and bottom of a 9 inch spring form pan with some lady fingers. Press in firmly. Set the pan aside. Whip cream cheese until stiff. In another bowl, beat the sugar and cream cheese. Fold whipped cream into cheese mixture. Spread 1/3 of whipped cream mixture over lady fingers, then 1/4 drained pineapple. Add another layer of lady fingers and repeat. Top cake with remaining pineapple. Chill overnight.