- 1/2 cup cool whip, thawed
- 2 tbsp seedless raspberry jam
- 1 package ladyfingers
- 1/4 cup semi sweet chocolate chips
- 2 tsp vegetable shortening
In small bowl, combine cool whip and jam. Mix well.
Split each ladyfinger and spread jam mixture evenly between the halves. Replace the tops of the ladyfingers and place on a baking sheet.
In a small pan, melt chocolate chips and shortening over medium-low heat. Drizzle over the ladyfingers. Refrigerate at least 1 hour or until the chocolate is firm.