Crush enough crisp chocolate cookies with rolling pin to make 1 1/2 cups fine
crumbs. (*) Mix crumbs with 3 tablespoons melted butter and 1 1/2 tablespoons
sugar. Press mixture firmly on bottom and sides of loaf pan, 8x4x3 inches. Bake
in moderate oven (350) 5 minutes. Cool.
Prepare Jell-O Butterscotch Pudding, using only 1 3/4 cups milk. (**) Cool only
about 5 minutes, then pour into crumb crust. Chill about 3 hours.
Just before serving, whip 1/3 cup cream and spread over top. Sprinkle with
shaved Baker's Unsweetened Chocolate. Slice in pan and lift out carefully.
Makes 5 servings.
(*) Chef Andy's note I: You can swap in graham cracker crumbs, crumbled Nilla
Wafers, what have you.
(**) Chef Andy's note II: Jell-O Instant pudding was unknown at the time! Use
the cook-and-serve pudding, NOT instant... They are not interchangeable!
However, swapping in Vanilla for Butterscotch pudding will not cause any