3 pkg. lady fingers
3 sm. pkg. cream cheese or 12 oz. pkg.
3/4 c. sugar
1 pt. heavy cream
1 tsp. vanilla
1 lg. plus 1 sm. can crushed pineapple

Beat the cream a few minutes, add sugar, cream cheese, vanilla. Beat at least 5 minutes or more until it is good and thick. Spray spring cake pan lightly with Pam.

Put lady fingers all around the bottom of the pan, also standing around side of the pan. Add 3/4 cup crushed pineapple. Cover this with half of cream mixture. Add another layer of lady fingers over cream. Put rest of pineapple over it, then add the rest of the cream filling. Cover the cream with the small pan of pineapple. Refrigerate overnight.

Before putting pineapple in pan, put it in the strainer to drain. But don't push down on it to squeeze it out!