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Here's a delicious recipe that I found in the Ideals Hershey's Chocolate and Cocoa Cookbook. It would be great to serve to guests during the holidays or try it for your next special dessert.
Chocoberry Loaf
Makes 10 to 12 servings
- Cookie Crumb Crust (below)
- 3, 3-ounce packages cream cheese, softened
- 1 cup Hershey's Chocolate Flavored Syrup
- 4 1/2 cups frozen nondairy whipped topping, thawed
- 3/4 cup sliced strawberries, pureed
- 2 tablespoons light corn syrup
Prepare Cookie Crumb Crust. Set aside.
Whip 2 of the packages of cream cheese in small bowl. Gradually blend in
chocolate syrup; beat until smooth. Fold in 3 cups of the whipped topping.
Spoon half of the chocolate mixture into the prepared crust. Sprinkle with 1/2
cup crumbs reserved from crust. Freeze about 15 minutes. Chill remaining
chocolate mixture.
Whip remaining package of cream cheese in small bowl. Blend in pureed
strawberries and corn syrup until smooth. Fold in remaining 1 1/2 cups whipped
topping. Spoon strawberry mixture onto chocolate layer in loaf pan. Sprinkle
with 1/2 cup crumb mixture; freeze about 15 minutes. Spoon remaining chocolate
filling onto strawberry layer. Top with remaining crumbs; pat down lightly.
Cover. Freeze several hours or overnight. Unmold about 10 minutes before
serving. Peel off foil before slicing.
Cookie Crumb Crust
- 3 cups chocolate creme-filled sandwich cookie crumbs
- 1/3 cup butter or margarine, melted
Combine ingredients in a small bowl. Pat 1/2 cup crumb mixture onto the
bottom of a foil-lined 9 x 5 x 3-inch loaf pan. Freeze. Reserve remaining crumbs
for between layers and top.
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