Directions

• 1. Prepare CRUMB CRUST.
• 2. Sprinkle gelatin over water in small saucepan; let stand 2 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved.
• 3. Beat cream cheese, sugar and vanilla in large bowl until creamy. Add syrup, gelatin mixture and milk; blend well. Refrigerate, stirring occasionally, until mixture mounds from spoon, about 20 minutes.
• 4. Spoon one-half chocolate mixture into prepared crust; top with one-half VANILLA FILLING. Repeat procedure, ending with spoonfuls of VANILLA FILLING on top. Using knife or metal spatula, gently swirl through dessert. Cover; refrigerate several hours until set. Serve with additional syrup, if desired. 8 servings.
• VANILLA FILLING
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1 cup (1/2 pt.) cold whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Sprinkle gelatin over cold water in small cup; let stand 1 minute. Add boiling water; stir until gelatin is completely dissolved; cool slightly. Combine whipping cream, sugar and vanilla in medium bowl; beat until slightly thickened. Gradually add gelatin mixture; beat until stiff.
• CRUMB CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers, crushed) and 1/3 cup melted butter or margarine in medium bowl. 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.