Chocolate syrup swirl dessert
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| 1 | pack | (8-oz) cream cheese; softened |
| ¼ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Hershey's syrup; chilled |
| ¾ | cup | Milk |
| 1 | teaspoon | Unflavored gelatin |
| 1 | tablespoon | Cold water |
| 2 | tablespoons | Boiling water |
| 1 | cup | Cold whipping cream |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract |
| 2 | cups | (about 60 wafers) vanilla wafer crumbs or graham cracker crumbs |
| ⅓ | cup | Butter or margarins; melted |
Directions
VANILLA FILLING
CRUMB CRUST
From: J Martin <jmartin@...> Date: Tue, 23 Jul 1996 11:36:09 -0400 In small saucepan, sprinkle gelatin over water; let stand 2 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. In large mixer bowl, beat cream cheese, sugar, and vanilla until creamy. Add syrup, gelatin mixture and milk; blend well. Refrigerate, stirring occasionally, until mixture mounds from spoon, about 20 minutes. Spoon one-half chocolate mixture into crust; top with one-half vanilla filling. Repeat procedure, ending with dollops of vanilla filling on top. With knife or metal spatula, gently swirl through dessert. Cover; refrigerate several hours until set. Dessert is best served same day as prepared.) 10 to 12 servings.
Vanilla Filling: In small cup, sprinkle gelatin over cold water; let stand 1 minute. Add boiling water; stir until is completely dissolved; cool slightly. In small mixer bowl, combine whipping cream, sugar and vanilla; beat until slightly thickened. Gradually add gelatin mixture; beat until stiff.
Crumb Crust: In small, stir together crumbs and butter. Press mixture onto bottom and 1½ inches up side of 9-inch springform pan or 10-inch pie plate. Refrigerate about 30 minutes or until firm.
EAT-L Digest 22 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .