INGREDIENTS
2 packets (125g each) finger biscuits.
250ml sherry.
INGREDIENTS FILLING
1 packet (90g) instant chocolate pudding.
1 packet (90g) instant butter caramel pudding.
750ml milk.
15ml gelatine.
50ml water.
1 can (380g) caramel condensed milk.
250ml cream, stiffly whipped.
METHOD
Grease a large square dish with margarine or spray with non-stick spray.
Quickly dip the finger biscuits one by one in the sherry and arrange a layer of biscuits in the prepared dish.
METHOD FILLING
In a bowl mix together the chocolate and butter caramel puddings.
Add the milk.
Whisk for 1 minute until the mixture thickens.
Add the caramel condensed milk.
Beat well.
Sprinkle the gelatine over the water and heat in the microwave for about 1 minute or until melted.
Fold the gelatine into the instant pudding mixture.
Fold in the stiffly whipped cream.
Spoon a layer of the filling over the finger biscuits.
Repeat the layers until all the ingredients have been used ending with the filling layer.
Place in the fridge until set.
