Name: Chocolate and caramel pie
Yield: 10 servings
Cuisine: Chocolate
Ingredients: 250.00 g sponge finger biscuits; 250.00 ml sherry; 90.00 g instant pudding chocolate; 90.00 g instant pudding butter caramel; 750.00 ml milk; 15.00 ml Sheridans gelatine; 380.00 g Nestlé Caramel Treat; 250.00 ml cream fresh, whipped to stiff peaks

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Ingredients (8)

250.00 g	sponge finger biscuits
250.00 ml	sherry

FILLING

90.00 g	instant pudding — chocolate
90.00 g	instant pudding — butter caramel
750.00 ml	milk
15.00 ml	Sheridans gelatine
380.00 g	Nestlé Caramel Treat
250.00 ml	cream — fresh, whipped to stiff peaks

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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.