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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a wonderful recipe from an old issue of Better Homes and Gardens. Because my family always watches how they eat, I substitute sugar free pudding for the regualr pudding, and a large container of low-fat Cool whip instead of whipping cream. Its delicious, and I have substitued other flavors for a change of pace. Ingredients:
2 (3 ounce) packages ladyfingers, split |
6 ounces cream cheese, softened |
2 tablespoons sugar |
2 cups whipping cream |
2 tablespoons powdered sugar |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon pumpkin pie spice |
1 (15 ounce) can pumpkin |
1 cup milk |
Directions:
1. Chill a mixing bowl and beaters.
2. Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
3. Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
4. Set aside.
5. To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
6. In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
7. Reserve 1/2 cup.
8. Fold remaining into the cheese mixture.
9. For pumpkin filling: stir together pudding mixes and spices.
10. Add milk and pumpkin and beat until thick.
11. Fold in reserved 1/2 cup of whipped cream.
12. Spread the cream cheese layer evenly over the bottom of the prepaed pan.
13. Carefully spread pumpkin lyer over cream cheese layer.
14. Cover and refrigerate overnite.
15. To serve, remove sides from pan, place on platter.
16. Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.
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