Mix Dream Whip according to directions.
In another bowl, mix cream cheese, sugar and vanilla.
Add to Dream Whip and mix.
Line bottom of 13 x 9-inch pan with one layer of ladyfingers.
Spread half of the cream cheese mixture on top.
Repeat with another layer of ladyfingers and the rest of the cream cheese mixture. Top with pie filling.
Refrigerate.
hocolate mixture, then fold in ladyfingers.
Transfer mixture to prepared
Boil sugar, water, and cinnamon together about 10 minutes.
Arrange ladyfingers in shallow dish.
Pour syrup over and let stand for at least 5 minutes before serving.
Serve hot.
Makes 4 to 6 servings.
Break ladyfingers or pound cake into small pieces; cover with Jell-O.
When Jell-O sets, add fruit cocktail.
Cover with custard powder.
Top with cream.
Refrigerate before serving.
Arrange Ladyfingers in bottom of 9 x 9-inch pan.
Beat sugar, cheese and 1/2 pineapple, drained.
Add Cool Whip, rest of pineapple and 1/4 cup juice; mix with spoon.
Line spring-form pan with ladyfingers (sides and bottom).
Pour mixture in pan and refrigerate.
lasses. Remove top half of ladyfingers from package, keeping them attached
To assemble the desserts, coarsely crumble 1 1/2 ladyfingers into the bottom of each of six (10 oz.) balloon wine glasses.
Top the ladyfingers with 1 tablespoon of the coffee mixture, and 1/4 cup of the custard.
Repeat the layers.
Then sift a little cocoa over the top of each dessert.
Cover the desserts and refrigerate for at least 2 hours.
If desired, top each serving with 2 tablespoons of the whipped topping just before serving.
nch square pan.
Cover ladyfingers in pan with half the
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
br>Working quickly, dip 9 ladyfingers (1 at a time) into
ver the top of the desserts before serving.
pringform pan with about 20 ladyfingers, standing them up side by
iqueur. Set aside.
Split ladyfingers horizontally in half. Arrange half
et aside.
Split the ladyfingers, then stand the halves around
ptional rum.
Dip the ladyfingers in the milk and cover
f the trifle bowl. Stack ladyfingers up along the sides of
nch (7. 5 cm) long ladyfingers, using the lines drawn on
immed pan to moisten the ladyfingers (savoiardi). One at a time
ombined; set aside.
Split ladyfingers in half. Line a 13x9x2