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.) pkgs. lady fingers, split (16)

In pan combine pudding mix and gelatin; stir in milk. Cook and stir over medium heat until boiling. Remove from heat. Break chocolate and add to mixture, stir until melted. Cool completely then beat smooth. Whip cream, save 1 cup. Fold remainder into pudding.

Line a 8 x 4 x 2 pan with waxed paper, extending paper beyond rim. Line bottom and sides with split lady fingers. Pour in half the pudding, add a layer of lady fingers and the remaining pudding. Top with remaining lady fingers. Chill 3-4 hours or until firm. Using the waxed paper, lift dessert from dish and carefully transfer to serving plate. Remove paper. Top with remaining whipped cream.