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2/3 cup HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup
1/3 cup plus 1/4 cup water
5-1/4 cups light frozen whipped topping
1/3 cup HERSHEY'S Strawberry Syrup
1. Line 9-inch springform pan with foil; place ladyfingers, cut sides in, to fit on bottom and around sides of prepared pan.
2. Beat half of cream cheese in small bowl until fluffy; gradually blend in chocolate syrup and 1/3 cup water until smooth. Fold in 2-1/2 cups topping until blended; spread evenly over ladyfingers. Cut rounded ends off remaining ladyfingers; place to fit over top of chocolate layer.
3. Beat remaining half of cream cheese in small bowl until fluffy; gradually blend in strawberry syrup and remaining 1/4 cup water. Fold in remaining 2-3/4 cups topping until blended; spread evenly over ladyfingers. Cover; freeze 6 hours or until firm.
4. Remove foil; garnish with whipped topping and sliced strawberries, if desired. Serve frozen, cut into slices. Makes 12 servings.
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