No-Cook Pumpkin Pudding

Directions

1. 1
   For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces.
2. 2
   Chill mixing bowl and beaters.
3. 3
   Trim bottoms of the remaining ladyfingers slightly to stand in pan.
4. 4
   Place ladyfingers, round side out, against pan sides.
5. 5
   Set aside.
6. 6
   For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined.
7. 7
   In a chilled bowl, beat 1 3/4 cups cream and powdered sugar till soft peaks form.
8. 8
   Reserve 1/2 cup.
9. 9
   Fold remaining into cheese mixture.
10. 10
    For pumpkin filling, stir together pudding mixes, cinnamon, ginger and 1/4 tsp pie spice.
11. 11
    Add pumpkin and milk and beat until thick.
12. 12
    Fold in reserved in reserved 1/2 cup whipped cream.
13. 13
    Spread the cream cheese filling evenly on the bottom of prepared pan.
14. 14
    Carefully spread pumpkin layer over cream cheese layer.
15. 15
    Cover and refrigerate for 5 hour or overnight.
16. 16
    To serve, remove sides from pan, place on a platter.
17. 17
    If desired, brush sides with melted jam.
18. 18
    Beat remaining 1/4 cup whipping cream to soft peaks, spoon atop each serving.
19. 19
    If desired, sprinkle with additional pumpkin pie spice.