Begin by carefully splitting the ladyfingers in half to create two layers of delicate sweetness. Line the sides and the bottom of a 9-inch springform pan tightly with these ladyfingers.

In a mixing bowl, combine the softened cream cheese and granulated sugar, beating them together until smooth and creamy. In a separate bowl, pour 1.75 cups of heavy whipping cream and add 2 tablespoons of confectioners’ sugar. Whip until stiff peaks form, then gently fold into the cream cheese mixture.

In another bowl, whisk together the cold milk, instant vanilla pudding mix, and spices. Add the solid-pack pumpkin and mix until smooth. Gently incorporate the remaining whipped cream into this pumpkin mixture.

Spread the pumpkin filling evenly over the cream cheese layer in the springform pan, smoothing it out with a spatula.

Cover the pan with plastic wrap or a lid and refrigerate for a minimum of 8 hours or overnight.

When ready to serve, whip the remaining heavy cream with an additional tablespoon of confectioners’ sugar until soft peaks form. Spread this on top of the No-Bake Pumpkin Charlotte.