Chocolate Ribbon Delight
Yield: 10 serving
14 Ladyfingers, split 1 Envelope unflavored gelatin 1/2 cup Cold milk 1 pkg (8 oz) cream cheese, softened 2/3 cup Sugar 1 tsp Vanilla extract 1/4 cup Maraschino cherries, chopped 1/8 tsp Almond extract 2 drops Red food color 1/3 cup HERSHEY'S Cocoa 4 1/4 cups (12 oz) frozen non-dairy whipped topping, thawed, divided
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. 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. 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. 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.
Source : The Dallas Morning News Recipe Of The Day Mailer