3 pkg. plain lady fingers
1 pt. heavy cream
1 tsp. vanilla
3/4 c. sugar
11 oz. cream cheese
1 can pie filling (blueberry works well)

Mix cream cheese and sugar until soft and smooth. Set aside. Whip cream and vanilla until stiff peaks form. Fold cream cheese into whipped cream mixture. Line bottom and sides of an 8 to 9 inch springform pan with lady fingers. (Finish side face out.)

Layer 1/2 the cream cheese mixture, then 1/2 the pie filling, a layer of lady fingers. Repeat cheese and pie filling layers, spreading last layer right up to sides of the lady fingers.

Set for 24 hours in the refrigerator. Remove side of springform pan and serve.