Pineapple Cheesecake

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages ladyfingers
1 pint fresh strawberries, sliced

In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in pineapple. Fold in whipping topping.

Place ladyfingers around the sides and on the bottom of a greased 9-inch springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight.

Remove sides of pan. Top with strawberries.

Yield: 8 to 10 servings