pineapple breeze torte

Name: Pineapple Breeze Torte
Prep time: 35 min
Yield: 12
Ingredients: 1 package(s) fat free cream cheese (8 oz.); 1 package(s) (3 oz.) cream cheese, softened; 1/3 cup(s) sugar; 2 teaspoon(s) vanilla extract; 1 - carton (8oz) frozen reduced-fat whipped topping, thawed; 3 package(s) (3oz. each) ladyfingers, split; ## TOPPING; 1/3 cup(s) sugar; 3 tablespoon(s) cornstarch; 1 can(s) (20 oz.) pineapple, unsweetened, crushed, undrained

(1 RATING)

33 Pinches

Brenda Newton

New Bern, NC

Updated on Aug 3, 2011

This looks so cute with the ladyfingers standing up all around the cake. You can add a couple of small wedges of pineapple on plate for decoration.

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prep time 35 Min

cook time

method ---

yield 12 serving(s)

Ingredients

1 package fat free cream cheese (8 oz.)
1 package (3 oz.) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 - carton (8oz) frozen reduced-fat whipped topping, thawed
3 packages (3oz. each) ladyfingers, split
TOPPING
1/3 cup sugar
3 tablespoons cornstarch
1 can (20 oz.) pineapple, unsweetened, crushed, undrained

How To Make pineapple breeze torte

Step 1

In a large mixing bowl, beat the cream cheeses, sugar, and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edges of an ungreased 9" springform pan.

Step 2

Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers and then rest of cream cheese mixture.
Step 3

Mix the topping heat in sauce pan until thicken. Cool. Pour over cream cheese layer. Refrigerate a couple of hours or until ready to serve. Place on cake plate with pineapple wedges to decorate or a sprig of mint.
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