Easy Chocoberry Cream Dessert

By melissawelch

Ingredients

• 2 packages (3 oz. each) ladyfingers, split
• 1 package (10 oz.) frozen strawberries in syrup, thawed and drained
• 2 envelopes unflavored gelatin
• 2 cups milk, divided
• 1 cup sugar
• 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/4 cup (1/2 stick) butter or margarine
• 1 teaspoon vanilla extract
• 2 cups frozen whipped topping, thawed
• Additional frozen whipped topping, thawed (optional)
• Fresh strawberries(optional)

Preparation

Step 1

1. Place ladyfingers, cut side in, on bottom and around sides of 9-inch springform pan. Puree strawberries in food processor; set aside.

2. Sprinkle gelatin over 1 cup milk in medium saucepan; let stand 2 minutes to soften gelatin. 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 pureed 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. Serve cold, garnished with additional whipped topping and fresh strawberries, if desired. Cover; refrigerate leftover dessert. 10 to 12 servings.