Pumpkin Charlotte Food

PUMPKIN CHARLOTTE

Steps:

• 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.

PUMPKIN CHARLOTTE

Steps:

• 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., 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.