posted by Pat T 03-07-100 6:46 AM
No Bake Pineapple Whipped Cream Cake
3 pkg. unfilled ladyfingers (12 per pkg. gives you 24 halves)
1 pint heavy cream
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 (20 oz.) can pineapple pie filling (or the flavor of your choice)
Separate ladyfingers into single layers. Line the sides and bottom of a 9- or 10-inch springform pan. Press them in firmly. Set the pan aside.
Whip the cream stiff. For best results, chill your mixing bowl and beaters for about 10 minutes.
In another bowl beat together the sugar and cream cheese. Fold the cream cheese and whipped cream together and beat slightly. Spread one third of the mixture over the ladyfingers. Then spread 1/4 of the pineapple pie filling. Add another layer of ladyfingers just as you would another layer of cake. Spread one third of mixture of whipped cream and cheese mixture and another 1/4 of pie filling. Add last layer of ladyfingers, spread the last third of whipped cream and cheese mixture. Top with remaining pineapple pie filling. Chill overnight.
Other pie fillings can be substituted or even fresh berries.
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