Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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