This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It’s a special treat for my large family and a must at Christmas.

 

  • Total Time
    Prep: 25 min. + chilling Cook: 5 min. + cooling
  • Makes

    12 servings

    Ingredients

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

    Directions

    • Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
    • Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping.
    • In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
    • Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

    Nutrition Facts

    1 slice: 243 calories, 7g fat (5g saturated fat), 87mg ch