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      RECIPE TITLE "Pumpkin Charlotte Recipe"
    Source: Taste of Home magazine,
    Courtesy of Cooking.com

    yields10-12 Servings time---difficultyeasy

      RECIPE INGREDIENTS

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

    Thanksgiving Table
    Thanksgiving Table New Cover! For novices, orchestrating The Feast is no easy task. And even for old pros it's a bit of a challenge. Enter The Thanksgiving Table--offering you everything you need from foolproof cooking secrets and techniques and classic and innovative recipes, to menu suggestions and simple, elegant table settings.
      RECIPE METHOD

    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 mixing bowl, beat cream cheese and sugar until smooth. In a small mixing 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 mixing 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.

    Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

    Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.


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