1 (4 1/2 oz.) pkg. vanilla pudding mix
1 tsp. unflavored gelatin
2 c. milk
1 (4 oz.) bar sweet baking chocolate
1 1/2 c. whipping cream
2 (3 oz.) pkg. (16) lady fingers, split

In saucepan combine pudding mix and gelatin; stir in milk. Cook and stir over medium heat until boiling. Remove from heat. Break chocolate into squares and add to hot pudding. Stir until chocolate is melted. Cool completely; then beat smooth. Whip cream; reserve 1 cup for garnish; fold remainder into pudding.

Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or dish with waxed paper, extending paper beyond rim. Line bottom and sides with lady fingers halves. Pour in half the chocolate mixture. Add a layer of lady finger halves and the remaining pudding. Top with remaining lady finger halves. Chill 3-4 hours or until firm. Using the waxed paper remove from loaf dish and carefully transfer to serving plate; remove waxed paper. Garnish with whipped cream.

I add rum to taste to the chocolate mixture after cooking and also to whipping cream. Also can put in individual serving dishes leaving off lady fingers and lining sides of dish with vanilla wafers.