"The Ladyfinger Specialist Since 1901"

Home

Ideas

1 package (4-serving size) instant vanilla pudding

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

Dash of nutmeg

1 ¾ cups milk (whole, low fat or fat-free)

1 can (15 ounces) pumpkin (not pie filling)

8 ounces whipped cream cheese, at room temperature

8 ounces lite dessert topping, thawed

1 ½ teaspoons grated orange rind

1 package (3 ounces) ladyfingers

Whisk pudding mix, spices and milk until smooth and thickened; whisk in pumpkin.  Set aside.

In another bowl, stir cream cheese, half the whipped topping and orange rind until blended, then fold in remaining whipped topping; set aside.

Arrange 12 split ladyfingers in bottom of 3-quart bowl or trifle bowl.  Carefully spread with half the pumpkin mixture, then half the whipped mixture.  Repeat all layers, using the remaining 12 split ladyfingers.

Scatter pecans on top.  Cover and chill at least 3 hours.

To toast pecans: spread on baking sheet; bake at 350^o for 8-10 minutes just until cut edges are tinged with brown.