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Pumpkin Charlotte




Source of Recipe


Internet


List of Ingredients




2 3-oz. pkg. (24 total) ladyfingers, split
6 oz. cream cheese, softened
2 Tbs. sugar
2 cups whipping cream
2 Tbs, powdered sugar
2 4-serving size instant vanilla pudding
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. pumpkin pie spice (cinnamon, nutmeg, cloves)
1 15-oz. can pumpkin
1 cup milk
1/2 cup apricot jam, melted

Recipe



Chill mixing bowl & beaters.
For crust, line bottom of 9" springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside.
For cream cheese filling, beat cream cheese and granulated sugar with electric mixer on medium speed till combined.
In chilled bowl, beat 1 3/4 cups cream and powdered sugar till soft peaks form. Reserve 1/2 cup. Fold remaining into cheese mixture.
For pumpkin filling, stir together pudding mixes, cinnamon, ginger and 1/4 tsp. pie spice. Add pumpkin & milk. Beat till thick. Fold in reserved 1/2 cup whipped cream.
Spread cream cheese filling evenly onto bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover & refrigerate overnight.
To serve, remove sides from pan. Place charlotte on platter. If desired, brush sides w. apricot jam. Beat remaining 1/4 cup whipping cream to soft peaks. Spoon atop each serving.
If desired, sprinkle w. additional pumpkin pie spice.