Ingredients
2 packages (3 ounces each) ladyfingers, split6 ounces cream cheese, softened2 tablespoons sugar2-1/4 cups heavy whipping cream, divided3 tablespoons confectioners’ sugar, divided1 cup cold 2% milk2 packages (3.4 ounces each) instant vanilla pudding mix1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon pumpkin pie spice1 can (15 ounces) solid-pack pumpkinAdditional ground cinnamon
Preparation
Arrange split ladyfingers on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside.
In a large bowl, beat cream cheese and sugar until smooth. In a small 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.
In a 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.
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.
