2 pkg. ladyfingers (Stella Dora brand)
1 (8 oz.) & 1 (3 oz.) pkg. cream cheese
3/4 c. sugar
1 pt. heavy cream
2 tsp. vanilla
1 can pineapple pie filling

Use a spring pan or angel food (one that the middle comes out).

Place ladyfingers around pan and on the bottom. Save the rest of the ladyfingers. In small bowl, whip heavy cream with the vanilla. In large bowl whip cream cheese with sugar and set aside. Fold the whipped cream into the cheese mixture, blending well.

Put half of this mixture in the pan and cover with half of the pie filling. Put remaining ladyfingers on top of pie filling. Add the rest of the mixture - then spread the other half of pie filling. Cover with Saran Wrap. Chill at least 24 hours.