Pumpkin Charlotte
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2 (170.09 g) package ladyfingers, split
- 170.09 g cream cheese, softened
- 29.58 ml sugar
- 473.18 ml whipping cream
- 29.58 ml powdered sugar
- 2 (198.44 g) package vanilla instant pudding mix
- 2.46 ml cinnamon
- 1.23 ml ginger
- 1.23 ml pumpkin pie spice
- 425.24 g can pumpkin
- 236.59 ml milk
directions
- Chill a mixing bowl and beaters.
- Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
- Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
- Set aside.
- To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
- In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
- Reserve 1/2 cup.
- Fold remaining into the cheese mixture.
- For pumpkin filling: stir together pudding mixes and spices.
- Add milk and pumpkin and beat until thick.
- Fold in reserved 1/2 cup of whipped cream.
- Spread the cream cheese layer evenly over the bottom of the prepaed pan.
- Carefully spread pumpkin lyer over cream cheese layer.
- Cover and refrigerate overnite.
- To serve, remove sides from pan, place on platter.
- Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.
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RECIPE SUBMITTED BY
<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>