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Pineapple Cheesecake

2 pkgs cream cheese (8 oz each)

½ cup sugar

1 can crushed pineapple, drained (20 oz)

1 carton frozen whipped topping (8 oz)

2 pkgs lady fingers (3 oz each)

1 pkg of Strawberries, sliced In a large bowl,

beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9 in spring-foam pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Remove sides of the pan and top with sliced strawberries