4 pkg soft ladyfingers
8 oz cream cheese
1 cup sugar
8 oz cool whip
1 pt sour cream
1 can pineapple, crushed, drained, medium can
Put ladyfingers all around the edges and bottom of the pan.
Beat cheese and sugar until well blended. Add other ingredients, mixing well after each addition. The thickness of the creamed mixture should be roughly the same as the ladyfingers or a bit thicker.
Alternate ladyfingers with the creamed mixture, about 3 layers of each.
It is recommended that this be refrigerated and covered with plastic wrap on the top and sides to prevent drying out. Make this cake a day ahead for best results.
Sugar: 44g
:
Calcium: 171mg
Calories: 775kcal
Carbohydrates: 105g
Cholesterol: 281mg
Fat: 34g
Fiber: 2g
Iron: 4mg
Potassium: 351mg
Protein: 15g
Saturated Fat: 19g
Sodium: 305mg
Vitamin A: 1356IU
Vitamin C: 7mg
