Easy Chocoberry Cream Dessert

[Raine]

Easy Chocoberry Cream Dessert
Makes 10 to 12 servings
Ingredients:
2 packages (3 ounces each) ladyfingers, split
1 package (10 ounces) frozen strawberries in syrup, thawed and drained
2 envelopes unflavored gelatin
2 cups milk, divided
1 cup sugar
1/3 cup HERSHEY'®S Cocoa or HERSHEY'®S Dutch Processed Cocoa
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
2 cups frozen non-dairy whipped topping, thawed
Additional whipped topping (optional)
Fresh strawberries (optional)
Mint leaves (optional)
Directions:
1.Place ladyfingers, cut side in, on bottom and around sides of 9-inch springform pan.
2.Purée strawberries in food processor. Sprinkle gelatin over 1 cup milk in medium saucepan; let stand 2 minutes to soften. Add sugar, cocoa and butter. Cook over medium heat, stirring constantly, until mixture is hot and gelatin is completely dissolved. Remove from heat; stir in remaining 1 cup milk, vanilla and puréed strawberries. Refrigerate until mixture begins to thicken.
3.Fold 2 cups whipped topping into gelatin mixture. Pour mixture into prepared pan. Cover; refrigerate until mixture is firm. Just before serving, remove side of pan. Garnish with additional whipped topping, fresh strawberries and mint, if desired. Cover; refrigerate leftover dessert.