No-Cook Pumpkin Charlotte



24 Total Ladyfingers, Split

8-Ounce Package Cream Cheese, Softened

2 Tablespoons Granulated Sugar

2 Cups Whipping Cream

2 Tablespoons Powdered Sugar

2 Packages Instant Vanilla Pudding Mix (4-Serving-Size)

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Pumpkin Pie Spice

1 15-Ounce Can Pumpkin

1 Cup Milk


Chill a mixing bowl and beaters.

Crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand round side out, against pan sides. Set aside.

Filling:  Beat cream cheese and granulated sugar with an electric mixer on medium speed until combined. In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture.

For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture.

Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.

Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice.



Makes 12 servings.


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