Name: Chocolate Syrup Swirl Dessert
Ingredients: 1 Envelope unflavored gelatin; 1/4 c Cold water; 1 pk (8-oz) cream cheese; softened; 1/4 c Sugar; 1 ts Vanilla extract; 3/4 c Hershey's syrup; chilled; 3/4 c Milk; 1 ts Unflavored gelatin; 1 tb Cold water; 2 tb Boiling water; 1 c Cold whipping cream; 2 tb Sugar; 1/2 ts Vanilla extract; 2 c (about 60 wafers) vanilla wafer crumbs or graham cracker crumbs; 1/3 c Butter or margarins; melted

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	10	Servings

INGREDIENTS

1		Envelope unflavored gelatin
1/4	c	Cold water
1	pk	(8-oz) cream cheese; softened
1/4	c	Sugar
1	ts	Vanilla extract
3/4	c	Hershey's syrup; chilled
3/4	c	Milk
1	ts	Unflavored gelatin
1	tb	Cold water
2	tb	Boiling water
1	c	Cold whipping cream
2	tb	Sugar
1/2	ts	Vanilla extract
2	c	(about 60 wafers) vanilla wafer crumbs or graham cracker crumbs
1/3	c	Butter or margarins; melted

INSTRUCTIONS

VANILLA FILLING
CRUMB CRUST
From:    J Martin <jmartin@GLEN-NET.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 one-half
chocolate mixture into crust; top with one-half 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 1/2 inches up side of 9-inch springform pan or 10-inch pie
plate. Refrigerate about 30 minutes or until firm.
EAT-L Digest 22 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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