20 Ladyfingers (Balocco recommended)
3.4 OZ Jell-O Butterscotch (instant pudding & pie filling)
1 cup 2% milk
14 OZ condensed milk (Borden recommended)
1/2 pint whipping cream
1/2 cup powder sugar
3.5 OZ dark orange chocolate (Lindt intense orange recommended) crushed
Optional: cherry tomato preserve
Preparation time: 15 min
Cooling time: 2-3 hours
Place ladyfingers in 9x14 inches Pyrex form.
Beat instant pudding mix into 1 cup cold milk in bowl for 2 min. Add condensed milk and beat another minute.
In separate bowl beat whipping cream until stiff, add powder sugar and beat again.
Mix pudding and whipping cream. Beat mixture for 1min.
Spread cream over ladyfingers. Sprinkle with crushed chocolate.. Cool for 2 hours.