Chocolate syrup swirl dessert

Yield: 10 Servings

Measure Ingredient
1 \N 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

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, .

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