Line
side, then bottom, of 9" x 3" springform pan with ladyfinger
halves, split side inward. Break ladyfingers as necessary to cover
bottom completely; set aside.
Spread half the nuts on a baking sheet; bake at
350 degrees fro 8 to 10 minutes until lightly browned, or put into small
microwavable bowl and microwave on high (full power) for 3 to 4 minutes,
stirring once. Cool completely.
Blend applesauce, brown sugar spices, and dry
pudding mix; set aside for 2 minutes to thicken.
Spread 1/3 of the whipped topping over bottom
of ladyfinger-lined pan. Fold another 1/3 of the topping and the
untoasted nuts into applesauce mixture; pour into ladyfinger-lined pan
and spread evenly. Lightly press remaining ladyfingers, spoke fashion
with split side down, covering top of filling. Spread remaining whipped
topping over all and scatter toasted nuts on top.
Wrap tightly and freeze at least 12 hours. Move
cake to refrigerator 1½
hours before serving.
10 to 12 servings
