Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings

Vanilla pudding mix helps the pumpkin filling set up without any cooking in this make-ahead chilled dessert.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
chill:
8 hrs
total:
8 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chill a mixing bowl and beaters. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside.

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  • For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined. In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture.

  • For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture.

  • Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.

  • To serve, remove side from pan; place charlotte on a platter. If desired, brush side with melted jam. Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice. Makes 12 servings.

Nutrition Facts

516 calories; fat 22g; cholesterol 123mg; saturated fat 13g; carbohydrates 78g; insoluble fiber 1g; protein 5g; vitamin a 1081.7RE; vitamin c 2.4mg; sodium 1040mg; calcium 70.7mg; iron 1.6mg.
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