Pineapple Breeze Torte

By Late2Serenity

Ingredients

• TOPPING:
• 1 package (8 ounces) fat-free cream cheese
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3 packages (3 ounces each) ladyfingers, split
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 can (20 ounces) unsweetened crushed pineapple, undrained

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the cream cheeses, sugar and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edge of an ungreased 9-in. springform pan. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and refrigerate.

In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature; gently spread over torte. Cover and refrigerate for at least 4 hours or until set. Remove sides of pan.