"The Ladyfinger Specialist Since 1901"

Home

Ideas

1 package cook-and-serve vanilla pudding and pie filling mix  (4 serving-size)

1-3/4 cups milk

½ cup peanut butter, extra chunky

1 package (3 oz) ladyfingers

1 cup chocolate fudge topping, at room temperature

1/4 cup unsalted dry roasted peanuts, coarsely chopped

Cook pudding according to package directions, using only 1-3/4 cups milk.  Stir in peanut butter. Cool 25 minutes, stirring occasionally.   

Lightly spray bottom and sides of 8-inch square pan with baking spray.  Line bottom of pan solidly with 21 ladyfinger halves, split surface upward; cover entire bottom of pan, overlap if necessary.  Wrap and freeze remaining ladyfingers for another use. 

Drop mounds of fudge topping onto the ladyfingers, then spread in an even layer, using an offset metal spatula, if available.  Sprinkle peanuts over the fudge.

Pour lukewarm pudding over the chocolate; spread in an even layer.  Lightly press a piece of plastic wrap against the pudding surface.  Chill at least 12 hours.

Remove plastic. Cut into squares or rectangles; place on serving plates and garnish each with a dab of whipped topping and a light dusting of cocoa.  Cocoa can be more evenly distributed if pressed through a small sieve.