Pineapple Breeze Torte

Pineapple Breeze Torte

I made this torte for dinner tonight. It is not difficult at all and is delicious. This would make a wonderful dessert for Easter Dinner. I had to make my own Lady Fingers. This is such a rural area and packaged Lady Fingers cannot be found.  They were surprisingly easy to make.



12 ServingsPrep: 35 min. + chilling

Ingredients

• 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
• 
  TOPPING:
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 can (20 ounces) unsweetened crushed pineapple, undrained

Directions

• 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. Yield: 12 servings.