Pumpkin Charlotte

Here's the recipe I promised when I posted last. It's the easiest and tastiest recipe I make for the Fall. I think you'll love it.

Pumpkin Charlotte

2 3-oz. pkgs. (24 total) ladyfingers*, split
2 cups whipping cream
2 Tbsp. powdered sugar
6 oz. cream cheese, softened
1 Tbsp. granulated sugar
2 4-serving-size pkgs. instant vanilla pudding
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1 15-oz. can pumpkin puree (not pie filling)
1 cup milk

Chill a mixing bowl and beaters. For the crust, line the bottom of a 9-inch spring form pan with the ladyfingers, cutting to fill all spaces. trim bottoms of the remaining ladyfingers slightly to stand in the pan, then place them, round side out, against the inside of the pan. Set aside.

Cream cheese filling:
In the chilled bowl, beat 1-3/4 cups whipping cream and powdered sugar till soft peaks form; reserve 1/2 cup. Beat the cream cheese and granulated sugar till combined. Fold into the whipping cream mixture.

Pumpking filling:
Stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat till thick. Fold in reserved 1/2 cup whipped cream.

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

To serve, remove sides from the pan, place charlotte on a platter. Beat remaining 1/4 cup whipping cream to soft peaks (add additional powdered sugar to taste) and spoon on top. If desired sprinkle with additional pumpkin pie spice. (I sprinkle with a few chopped pecans or walnuts.)

*ladyfingers are finger-shaped sponge cake found in the produce section or in the freezer section at the grocery store. (Do not use the crisp, cookie like ladyfingers.)

Enjoy!