Pineapple Breeze Torte

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

In a mixing 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-inch springform pan.

Spread bottom layer with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and chill.

In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to 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