In
large mixing bowl combine milk, pumpkin pie filling and instant pudding
mix. Mix thoroughly with mixer or egg beater.
In small mixing bowl, whip cream until stiff
peaks form. Fold into pumpkin/pudding mixture.
Line bottom and side of 2-1/2 to 3-quart bowl
with ladyfinger halves, split sides up. Top with half of pumpkin/pudding
mixture and half of walnuts or pecan dessert topping. Repeat layers with
remaining ladyfingers, pudding mixture and nut topping. Cover and
refrigerate several hours or overnight.
Garnish with Pumpkin Spiced Cream and walnuts
or pecans just before serving.
Pumpkin Spiced Cream:
In small mixing bowl combine 1/2 cup heavy or whipping cream, 2
tablespoons unsifted confectioners' sugar, 1/4 teaspoon vanilla extract
and 1/8 teaspoon pumpkin pie spice. Whip until stiff peaks form.
10 to 12 servings
