Recipe - Chocolate Syrup Swirl Dessert

1 Envelope unflavored gelatin
One fourth cup Cold water
1 pack (8oz) cream cheese;
softened
One fourth cup Sugar
1 teaspoon Vanilla extract
Three fourths cup Hershey's syrup; chilled
Three fourths cup Milk

VANILLA FILLING
1 teaspoon Unflavored gelatin
1 tablespoon Cold water
2 tablespoon Boiling water
1 cup Cold whipping cream
2 tablespoon Sugar
One half teaspoon Vanilla extract

CRUMB CRUST
2 cup (about 60 wafers) vanilla
wafer crumbs or graham
cracker crumbs
1/3 cup Butter or margarins; melted

From: J Martin jmartin@GLENNET.CA

Date: Tue, 23 Jul 1996 11:36:09 0400
In small saucepan, sprinkle gelatin over water; let stand 2 minutes. Cook
over low heat, stirring constantly, until gelatin is dissolved. In large
mixer bowl, beat cream cheese, sugar, and vanilla until creamy. Add syrup,
gelatin mixture and milk; blend well. Refrigerate, stirring occasionally,
until mixture mounds from spoon, about 20 minutes. Spoon onehalf
chocolate mixture into crust; top with onehalf vanilla filling. Repeat
procedure, ending with dollops of vanilla filling on top. With knife or
metal spatula, gently swirl through dessert. Cover; refrigerate several
hours until set. Dessert is best served same day as prepared.) 10 to 12
servings.

Vanilla Filling: In small cup, sprinkle gelatin over cold water; let stand
1 minute. Add boiling water; stir until is completely dissolved; cool
slightly. In small mixer bowl, combine whipping cream, sugar and vanilla;
beat until slightly thickened. Gradually add gelatin mixture; beat until
stiff.

Crumb Crust: In small, stir together crumbs and butter. Press mixture onto
bottom and 1 One half inches up side of 9inch springform pan or 10inch pie
plate. Refrigerate about 30 minutes or until firm.

EATL Digest 22 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.