Easy Chocoberry Cream Dessert
[size=-1]Makes 10 to 12 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]2 [/size][size=-1]packages (3 ounces each) ladyfingers, split[/size]
[size=-1]1 [/size][size=-1]package (10 ounces) frozen strawberries in syrup, thawed and drained[/size]
[size=-1]2 [/size][size=-1]envelopes unflavored gelatin[/size]
[size=-1]2 [/size][size=-1]cups milk, divided[/size]
[size=-1]1 [/size][size=-1]cup sugar[/size]
[size=-1]1/3 [/size][size=-1]cup HERSHEY'®S Cocoa or HERSHEY'®S Dutch Processed Cocoa[/size]
[size=-1]1/4 [/size][size=-1]cup (1/2 stick) butter or margarine[/size]
[size=-1]1 [/size][size=-1]teaspoon vanilla extract [/size]
2 [size=-1]cups frozen non-dairy whipped topping, thawed[/size]
[size=-1]Additional whipped topping (optional)[/size]
[size=-1]Fresh strawberries (optional)[/size]
[size=-1]Mint leaves (optional)[/size]
[size=-1]Directions:[/size]
[size=-1]1.[/size][size=-1]Place ladyfingers, cut side in, on bottom and around sides of 9-inch springform pan.[/size]
[size=-1]2.[/size][size=-1]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.[/size]
[size=-1]3.[/size][size=-1]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.[/size]
[size=-1]Makes 10 to 12 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]2 [/size][size=-1]packages (3 ounces each) ladyfingers, split[/size]
[size=-1]1 [/size][size=-1]package (10 ounces) frozen strawberries in syrup, thawed and drained[/size]
[size=-1]2 [/size][size=-1]envelopes unflavored gelatin[/size]
[size=-1]2 [/size][size=-1]cups milk, divided[/size]
[size=-1]1 [/size][size=-1]cup sugar[/size]
[size=-1]1/3 [/size][size=-1]cup HERSHEY'®S Cocoa or HERSHEY'®S Dutch Processed Cocoa[/size]
[size=-1]1/4 [/size][size=-1]cup (1/2 stick) butter or margarine[/size]
[size=-1]1 [/size][size=-1]teaspoon vanilla extract [/size]
2 [size=-1]cups frozen non-dairy whipped topping, thawed[/size]
[size=-1]Additional whipped topping (optional)[/size]
[size=-1]Fresh strawberries (optional)[/size]
[size=-1]Mint leaves (optional)[/size]
[size=-1]Directions:[/size]
[size=-1]1.[/size][size=-1]Place ladyfingers, cut side in, on bottom and around sides of 9-inch springform pan.[/size]
[size=-1]2.[/size][size=-1]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.[/size]
[size=-1]3.[/size][size=-1]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.[/size]
