Have ready a 11⁄2-quart serving bowl, preferably straight-sided and clear glass.
Prepare custard mix with the sugar and milk according to package directions. Stir in candied ginger.
Stand a row of attached ladyfingers, flat sides facing in, around sides of bowl, placing leftover ladyfingers over the bottom, tearing some to fit. Brush flat sides with rum.
Pour half the custard into the bowl. Add mango and banana, then remaining custard. Cover surface of custard directly with plastic wrap to keep a skin from forming. Refrigerate at least 4 hours or up to 24 hours.
To serve: Beat heavy cream and sugar with an electric mixer until soft peaks form when beaters are lifted. Remove plastic wrap from custard. Spread with whipped cream, garnish with fruit and serve immediately.
Make-Ahead Tip: Can be prepared through Step 4 up to 1 day ahead.
Calories 267 Fat 11g Saturated fat 0 Cholesterol 78mg
Sodium 75mg Carbohydrate 35g Fiber 0
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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