Ingredients
1-1/2 cups heavy whipping cream2 packages (8 ounces each) cream cheese, softened1 can (15 ounces) pumpkin1/2 cup packed brown sugar4 teaspoons pumpkin pie spice, divided2 teaspoons vanilla extract, divided1 cup strong brewed coffee, room temperature2 packages (3 ounces each) ladyfingers, split1 carton (16 ounces) frozen whipped topping, thawedAdditional pumpkin pie spice
Preparation
In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream.
In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, angling some up the sides of the dish if desired. Top with a fourth of the pumpkin mixture and whipped topping. Repeat layers three times. Sprinkle with additional pie spice.
Cover and refrigerate until chilled, about 4 hours.
