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- 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
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. &copy; 2002. All rights reserved.
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