Pineapple Ladyfinger Delight

I wanted something not quite but almost a cheesecake. Checked my pantry and this was the result. I used a a glass dish for eye appeal. It would be easier to serve if made in a spring form pan. This could be changed to a lemon dessert by using a can of lemon pie filling in place of the pineapple. Just hold back a half cup of lemon filling before folding into the mix to use for a glaze on top and eliminate the cherry filling.

• Ready In: 6 hrs 20 mins
• Serves: 12-14
• Yields: 1 dessert

Ingredients

• 8  ounces  whipped topping (lite or reg)
• 8  ounces cream cheese (Neufchatel or reg)
• 1⁄2 cup  confectioners sugar
• 1 (22 ounce) can  pineapple pie filling
• 1 (22 ounce) can cherry pie filling
• 1 (3 ounce) package ladyfingers or 1 (8 inch)  deep dish graham cracker pie crust

Directions

1. Line the sides an attractive glass bowl or an 8" or 9" spring form pan with ladyfingers. If there are any remaining, put on the bottom.
2. Skip this step if using a pie crust.
3. Beat confectioners sugar into softened cream cheese until fluffy.
4. Beat whipped topping into this mixture, reserve 2/3 C at this point if you plan to decorate the top.
5. Fold in pineapple pie filling.
6. Pour into prepared pan.
7. If decorating use star tip or put dollops of topping on with a spoon.
8. Add a single layer of cherry pie filling in the center of the dessert.
9. Chill at least four to six hours or over night.