Merry Chris "Mousse"

Source: The Pampered Chef

1/2 cup cold water
2 envelopes unflavored gelatine
2 (1.4 ounce) packages instant sugar free chocolate pudding mix
3 cups skim milk
1 (8 ounce) container frozen low fat whipped topping, thawed
1 (3 ounce 24 count) package ladyfingers
6 round peppermint candies

In microwave dish sprinkle gelatine over cold water, blend until combined. Let set for 2 minutes. Place in microwave and heat for 40 seconds. Set aside until cool, approximately 5 minutes.

In bowl combine pudding mix, milk and gelatine. Combine with 10-inch whisk until well blended. Fold in whipped topping.

Cut ladyfingers in half widthwise. Crumble half of the cut ladyfingers on the bottom base of the springform pan. Flatten with hand to cover base. Place remaining 24 ladyfinger halves upright, rounded side outward, along outer edge of pan. Spoon mousse mixture into springform pan and refrigerate until firm, approximately 1/2 hour.

Chop peppermint candies finely with food chopper, and sprinkle over dessert just before serving. Release springform collar to cut and serve.

12-15 servings