Ingredients
- 1 cup strong coffee cooled
- 16 ounces cream cheese softened
- ½ cup sour cream
- 1 cup heavy cream
- 1 cup confectioners' sugar
- 2 teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 cup canned pumpkin puree
- 1 package Italian Cookies
- Cocoa for dusting
Instructions
- In a chilled mixer bowl combine cream cheese, sour cream and ⅓ cup of the heavy cream until thoroughly mixed on medium speed.
- Add confectioner's sugar, remaining heavy cream, vanilla, cinnamon and 3 tablespoons of the cooled coffee to the above mixture mixing well.
- Next, add the pumpkin puree using medium-low speed just until blended.
- Quickly dip the lady fingers {one at a time} into the coffee and add to bottom of glass. I had to break mine in half to fit.
- Next, top with the pumpkin mixture. Repeat this two more times. Add one-half of a cookie dipped in the coffee to the top and sprinkle with cocoa.
- Cover and refrigerate for at least 4 hours and up to 2 days. Serve well chilled.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Calories: