Recipe - Pumpkin Chiffon Trifle

2 cup Milk
1 cn Pumpkin pie filling; (18 oz)
1 pack Instant vanilla pudding; (8
oz)
1 cup Heavy or whipping cream
2 pack Ladyfingers; (8 oz)
1 Jar walnut or pecan dessert
topping; (8 oz)
One half cup Heavy or whipping cream
2 tablespoon Unsifted confectioners'
sugar
One fourth teaspoon Vanilla extract
1/8 teaspoon Pumpkin pie spice
Walnuts or pecans for
garnish

In a 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 One half to 3 quart bowl with ladyfinger halves, split
sides up. Top with half of pumpkin/pudding mixture and half of walnut or
pecan dessert topping. Repeat layers with remaining ladyfingers, pudding
mixture and nut topping. Cover and refrigerate several hours or overnight.
In small mixing bowl, combine next four ingredients and whip until stiff
peaks form. Garnish dessert and sprinkle with nuts just before serving.
Yield: 10 to 12