Chocolate Mallow Cream Torte

• 1 pkg. (3 oz.) ladyfingers, split
• 3 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 18 JET-PUFFED Marshmallows, cut crosswise in half

1. Line bottom and side of 9-inch springform pan with 36 of the split ladyfingers, overlapping ladyfingers slightly and trimming as needed to completely cover bottom of pan.
2. Reserve remaining ladyfingers for another use.
3. Add milk to dry pudding mixes in large bowl.
4. Add milk.
5. Beat with wire whisk 2 min.
6. Gently stir in whipped topping; spread into prepared pan.
7. Refrigerate at least 2 hours.
8. Place marshmallows, cut-sides down, over pudding just before serving.
9. Broil, 4 inches from heat source, 1 to 2 min.
10. or until marshmallows are puffed and golden brown.
11. Cut into 12 wedges.
12. Serve warm.

ladyfingers, cold milk, marshmallows

Taken from www.kraftrecipes.com/recipes/chocolate-mallow-cream-torte-57416.aspx (may not work)