Pineapple Breeze Torte

9 ingredients
4 steps

Ingredients

  • 3 packages (3 ounces each) soft ladyfingers, split
  • 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
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained

Directions

  1. 1
    Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

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