Pumpkin Charlotte

"This is a wonderful recipe from an old issue of Better Homes and Gardens. Because my family always watches how they eat, I substitute sugar free pudding for the regualr pudding, and a large container of low-fat Cool whip instead of whipping cream. Its delicious, and I have substitued other flavors for a change of pace."
 
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Ready In:
30mins
Ingredients:
11
Serves:
12
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ingredients

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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>
 
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