1 (8 oz.) pkg. and 1 (4 oz.) pkg. cream cheese, room temperature (12 oz.)
1 1/2 pt. heavy cream
1 c. sugar
1 tsp. vanilla
3 pkg. lady fingers, plain not filled

Whip cream until it peaks. In another bowl, beat cream cheese with electric mixer, add sugar at low speed, then add vanilla. Fold into whip cream until mixed well. Line sides and bottom of 9 or 10 inch spring pan. Add 1/3 of filling on bottom of lady fingers, add another layer of lady fingers, then filling. Continue until filling is on top. Set for at least 3 hours or overnight. Use any pie filling on top such as blueberry, cherry, or strawberry. You can use fresh strawberry when they are in season.