Pumpkin Tiramisu
1-1/2 cups heavy whipping 2 tsp vanilla, divided cream 1 cup strong brewed coffee,
2 packages (8 ounces each) room temperature
cream cheese, softened 2 packages (3 ounces each)
1 can (15 ounces) solid pack lady fingers, split
pumpkin 1 carton (8 ounces) frozen
3/4 cup milk whipped topping, thawed
1/2 cup packed brown sugar Additional pumpkin pie
4 teaspoons pumpkin pie spice spice
divided
In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, milk, brown sugar, l teaspoon pie spice, and one teaspoon vanilla until blended. Fold in whipped cream.
In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3 quart trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice.
Cover and refrigerate for 4 hours or until chilled. Yield: 16 servings.
