CHOCOLATE STRAWBERRY CREAM DESSERT RECIPE

2 packages ladyfingers split
1 package (10 oz) frozen strawberries in syrup, thawed and drained
2 envelopes unflavored gelatin
2 cups milk, divided
1 cup sugar
1/3 cup cocoa powder
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed

1.
Place the ladyfingers on the bottom and up the sides of a 9-inch springform pan.

2.
Puree strawberries in a food processor or blender. Sprinkle gelatin over 1 cup of milk in a medium
saucepan, and let stand for 3 minutes. Add sugar, cocoa and butter. Cook over medium heat, stirring
constantly, until the gelatin is completely dissolved. Remove from heat, stir in remaining 1 cup
milk, vanilla and the pureed strawberries. Refrigerate mixture until thick.

3.
To the gelatin mixture, fold in 2 cups of whipped topping. Add the mixture to the prepared pan. Refrigerate
until thick and firm. Remove the side of the springform pan just before serving. If desired, garnish with
additional whipped topping and frozen whole strawberries.