Easy Chocoberry Cream Dessert

Ingredients

• 2 packages (3 ounces each) ladyfingers, split
• 1 package (10 ounces) frozen strawberries in syrup, thawed and drained
• 2 envelopes unflavored gelatin
• 2 cups milk, divided
• 1 cup sugar
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 1/4 cup (1/2 stick) butter or margarine
• 1 teaspoon vanilla extract
• 2 cups frozen non-dairy whipped topping, thawed
• Additional whipped topping, optional
• Fresh strawberries, optional
• Mint leaves, optional

Instructions

1. Place the ladyfingers, cut sides in, on the bottom and around the side of a 9-inch springform pan.
2. Purée the strawberries in a food processor. Sprinkle the gelatin over 1 cup milk in a medium saucepan; let stand 2 minutes to soften. Add the sugar, cocoa, and butter. Cook over medium heat, stirring constantly, until the mixture is hot and the gelatin is completely dissolved. Remove from heat; stir in the remaining 1 cup milk, vanilla, and puréed strawberries. Refrigerate until the mixture begins to thicken.
3. Fold 2 cups thawed whipped topping into the gelatin mixture. Pour into the prepared pan. Cover and refrigerate until firm. Just before serving, remove the side of the pan. Garnish with additional whipped topping, fresh strawberries, and mint if desired. Cover and refrigerate leftovers.