Cream Cheese and Pineapple Torte

Using a round springform pan is best, however, you can make it in whatever round pan you have.
NEED:
3, 8 oz. packages cream cheese, softened
1 cup sugar
4 oz. (1/2 cup) heavy whipping cream
3 packages split lady fingers
1 can crushed pineapple, well drained

Combine cream cheese and sugar in bowl. Slowly beat in cream until smooth. Line bottom and sides of a spring form pan ( or lightly grease or spray similar size baking pan) with the split lady fingers, rounded sides out. Add 1/2 of the cream cheese mixture, then a layer of lady fingers and another layer of cream cheese mixture. Spoon pineapple over top. Put in fridge for several hours.

Enjoy!