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Chocolate and caramel pie

Ingredients
250 g finger biscuits
250 ml sherry
FILLING
90 g instant chocolate pudding
90 g instant butter caramel pudding
750 ml milk
15 ml gelatine
380 g Nestlé Caramel Treat
250 ml cream, stiffly whipped

Method:
Spray a large, square dish with non-stick spray. Quickly dip the finger biscuits in the sherry and arrange a layer of biscuits in the bottom of the prepared dish. FILLING Pour the chocolate and butter caramel instant puddings into a bowl, add the milk and whisk for 1 minute until the mixture thickens. Add the caramel condensed milk and beat well once more. Sprinkle the gelatine over 50 ml (1/5 c) water and heat for 1 minute or until melted. Fold into the instant pudding mixture. Fold in the stiffly whipped cream and spoon a layer of the mixture over the finger biscuits. Repeat the layers until all the ingredients have been used, ending with a chocolate layer. Chill until set. Makes a large pie. Serves 10.

Recipe From : YOU December 12, 1996

Recipe from YOU : December 12, 1996 See what YOU has in store this month. Subscribe now and save!