Pumpkin Charlotte

• 2 packages (3 ounces each) ladyfingers, split
• 6 ounces cream cheese, softened
• 2 tablespoons sugar
• 2-1/4 cups heavy whipping cream, divided
• 3 tablespoons confectioners' sugar, divided
• 1 cup cold whole 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

1. 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.
2. 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.
3. 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.
4. 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.

ladyfingers, cream cheese, sugar, heavy whipping cream, sugar, milk, ground cinnamon, ground ginger, pumpkin pie spice, solidpack pumpkin, cinnamon

Taken from www.tasteofhome.com/recipes/pumpkin-charlotte/ (may not work)