May 5, 2002 2 min read

Serves 6-8 2 packages (3 ounces each) ladyfingers

2 packages (2.8 ounces each) dark chocolate mousse mix

1 envelope unflavored gelatin

1 1/3 cup milk

Assorted gumdrops

Spearmint leaves

Wilton Candy Sticks

Gummy Worms

1 cup coconut, tinted green

Spray 9×5 loaf pan lightly with vegetable pay spray. Line pan with aluminum foil and leave a 1 inch overhang. Trim the top of the ladyfingers (each will have a point to resemble a picket fence). Split ladyfingers. Place 7 across bottom of pan. Line pan with ladyfingers, about 7 on each side and 2-3 across. In small saucepan, sprinkle gelatin over 1/3 cup milk and let stand 1 minute. Stir over low heat until completely dissolved; cool.

Follow package directions to make mousse. Combine mousse and remaining milk in mixer. Add gelatin; mix until thickened. Pour into prepared pan. Freeze several hours or overnight.

For gumdrop flowers:

Take 2-3 gumdrops cut in half with scissors, flatten and press together to form a flower. Press onto candy stick. To make sure the gumdrop flower adheres to candy stick, press a small slice of gumdrop to the back of the flower. Using scissors, cut spearmint leaves in half and press onto candy stick.

To serve:

Place “garden” on serving platter. Sprinkle top of mousse with tinted coconut for grass. Insert gumdrop flowers and stick in gummy worms.

Wilton Products used:

9×5 Loaf Pan

4-inch Lollipop Sticks

Leaf Green Icing Color