Pumpkin Tiramisu

• 1-1/2 cups heavy whipping cream
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup milk
• 1/2 cup packed brown sugar
• 4 teaspoons pumpkin pie spice, divided
• 2 teaspoons vanilla extract, divided
• 1 cup strong brewed coffee, room temperature
• 2 packages (3 ounces each) ladyfingers, split
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional pumpkin pie spice

1. In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, milk, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream.
2. 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, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice.
3. Cover and refrigerate for 4 hours or until chilled.

heavy whipping cream, cream cheese, solidpack pumpkin, milk, brown sugar, pumpkin pie spice, vanilla, coffee, ladyfingers, frozen whipped topping

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