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1 and 1/2 packages of gluten free (Passover) ladyfinger biscuits (approximately 54 pieces)
16 ounces Kineret Non-dairy Whipped Topping
1 package Gefen Instant Vanilla Pudding
3/4 cup strong espresso
2 tablespoons gluten free dark rum
Beat the whipped topping until it is firm and peaks form. Add the vanilla pudding and mix until evenly incorporated. Line a 9- x 13-inch pan with half of the ladyfingers.
Combine the coffee with the rum and divide into two portions. Pour one portion over the ladyfingers in the pan. Gently spread half of the topping mixture over this.
Now create another layer by repeating the lady fingers, coffee mixture, and topping.
Garnish with your topping of choice. You can use cocoa powder, chocolate curls. mini chocolate chips and strawberries.
Freeze overnight. Before serving, thaw for 15 minutes.
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