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Chocolate Ribbon Delight
in Diana's Recipe Book
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(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 8-10 |
Ingredients:  14 ladyfingers, split 1 envelope unflavored gelatin 1/2 cup cold milk 1 package (8 oz.) cream cheese, softened 2/3 cup sugar 1 teaspoon vanilla extract 1/4 cup maraschino cherries, chopped 1/8 teaspoon almond extract 2 drops red food color 1/3 cup unsweetened cocoa 4-1/4 cups (12 oz.) frozen non-dairy whipped topping, thawed, divided |
| Instructions: 1. Line 9x5x3-inch loaf pan with foil. Place ladyfingers, rounded side out, on bottom and sides of prepared pan, cutting to fit where necessary; set aside. 2. In small saucepan, sprinkle gelatin over milk; let stand 2 minutes to soften. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat; cool. 3. In large bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add gelatin mixture, beating on low speed of electric mixer until well blended. Remove 1/3 cup mixture to small bowl; stir in cherries, almond extract and food color. Add cocoa to remaining cheese mixture; beat until smooth. Fold 1/2 cup whipped topping into cherry mixture; fold 2-1/2 cups whipped topping into chocolate mixture. 4. Spoon half of chocolate mixture into prepared pan; spread evenly. Carefully spread cherry mixture over chocolate. Cover with remaining chocolate mixture. Cover; refrigerate 4 to 5 hours or until firm. To serve, unmold onto serving plate; remove foil. Garnish with remaining whipped topping. Cut crosswise into slices. Makes: 8 to 10 servings. |
| Source: Hershey's |
| Date: January 8, 2003 |
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