ingredients

  • 2 packages (3 ounces each) ladyfingers
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 tablespoons sugar
  • 2 1/4 cups whipping cream, divided
  • 3 tablespoons confectioners' sugar, divided
  • 1 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pumpkin pie spice
  • 1 can (15 ounces) solid-pack pumpkin
  • Additional ground cinnamon

directions

Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-inch springform pan, trimming to fit if necessary. Set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. In a small mixing bowl, beat 1 3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan.

In a mixing bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight.

Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 5008

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