Pineapple Breeze Torte

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

1. Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
2. Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping.
3. In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
4. Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

soft ladyfingers, cream cheese, cream cheese, sugar, vanilla, frozen reducedfat whipped topping, sugar, cornstarch, pineapple

Taken from www.tasteofhome.com/recipes/pineapple-breeze-torte/ (may not work)