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Home > Recipes > Chocolate Syrup Swirl Dessert

Chocolate Syrup Swirl Dessert Recipe

Chocolate Syrup Swirl Dessert
  • Expert

  • Summer

Find Similar Recipes:

Expert x HERSHEY’S Chocolate Syrup x Summer x
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Prep Time:
25 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size: 1/12 of recipe
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 350 -
Calories from Fat 0 -
Total Fat 22g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 teaspoon vanilla extract
  • 3/4 cup HERSHEY'S Syrup, chilled
  • 3/4 cup milk
  • VANILLA FILLING (recipe follows)
  • 1 package (8 oz.) cream cheese, softened
  • 1/4 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • CRUMB CRUST (recipe follows)
  • Additional HERSHEY'S Syrup(optional)

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. 10 to 12 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.

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