Chocolate syrup swirl dessert
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Chocolate syrup swirl dessert
  Chocolate    Syrup    Dessert  
Last updated 6/12/2012 1:15:59 AM. Recipe ID 45629. Report a problem with this recipe.
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      Title: Chocolate syrup swirl dessert
 Categories: Dessert
      Yield: 10 Servings
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 pk (8-oz) cream cheese;
    1/4 c  Sugar
      1 ts Vanilla extract
    3/4 c  Hershey's syrup; chilled
    3/4 c  Milk

----------------------VANILLA FILLING---------------------------
      1 ts Unflavored gelatin
      1 tb Cold water
      2 tb Boiling water
      1 c  Cold whipping cream
      2 tb Sugar
    1/2 ts Vanilla extract

------------------------CRUMB CRUST-----------------------------
      2 c  (about 60 wafers) vanilla
           -wafer crumbs or graham
           -cracker crumbs
    1/3 c  Butter or margarins; melted
  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 1 1/2 inches up side of 9-inch springform pan or
  10-inch pie plate. Refrigerate about 30 minutes or until firm.

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Recipe ID 45629 (Apr 03, 2005)

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