Luscious Cold Chocolate Soufflés

Ingredients

• 1 envelope unflavored gelatin
• 1/3 cup cold water
• 2 tablespoons reduced-calorie tub margarine
• 1 1/2 cups cold nonfat milk, divided
• 1/2 cup sugar
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 2 1/2 teaspoons vanilla extract, divided
• 1 envelope (1.3 ounces) dry whipped topping mix

Instructions

1. Measure foil to fit around six small soufflé dishes (about 4 ounces each); fold in thirds lengthwise. Tape securely around the outside of each dish to form collars that extend 1 inch above the rims. Lightly grease the inside of the foil. (Six 6-ounce custard cups may be used instead; omit the foil collars.)
2. Sprinkle gelatin over water in a small microwave-safe bowl; let stand 2 minutes to soften. Microwave on HIGH (100%) for 40 seconds; stir thoroughly. Stir in margarine until melted; let stand 2 minutes or until gelatin is completely dissolved.
3. Stir together 1 cup milk, sugar, cocoa, and 2 teaspoons vanilla in a small bowl. Beat on low speed while gradually pouring in gelatin mixture. Beat until well blended.
4. Prepare whipped topping mix as directed on the package, using the remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla. Carefully fold into the chocolate mixture until well blended. Spoon into prepared soufflé dishes, filling to 1/2 inch from the tops of the collars. Cover and refrigerate until firm, about 3 hours. Carefully remove foil. Garnish as desired.