Pumpkin Charlotte Recipe

Prep Time: 0 Minutes

Cook Time: 5 Minutes

Ready In: 5 Minutes

Servings: 8

A lovely cake

Ingredients:

pumpkin charlotte recipe

source: taste of home magazine

10-12 servings

recipe ingredients

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

Directions:

1. RECIPE METHOD
2. Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside.
3. 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.
4. 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.
5. 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.

By RecipeOfHealth.com