Charlotte RusseMy grandmother Schexnayder's most famed dish was a dessert of such glorious chocolately goodness it was almost divine. As kids, we would endure the long long ride to her home knowing a big bowl of crawfish etoufee followed by sublime slice of charlotte russe was to be our reward.
Lady fingers are a very delicate sweet pastry that are oblong in shape. They make the "crust" of the dish and we have yet to find any substitute that comes close.
In honesty, my brother and my sister are the ones who are carrying on the tradition of this recipe. I have only made it a few times and it has been with less than satisfactory results.
Combine pudding mix and gelatin, stir in milk. Cook and stir over medium heat until mix boils. Break chocolate into squares and add to hot pudding mixture. Stir until chocolate is completely melted. Let cool completely, then beat til pudding smooth (not too soft).
Whip cream, reserving 1 cup for garnish. Fold half the remainder into the chocolate/pudding mixture.
In a cake pan, layer the bottom and sides with lady fingers. Pour in the chocolate mixture and top with the remaining half of the whipped cream. Chill 3-4 hours until firm. Serve in slices with a dollop of the reserved whipped cream on top.
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