27 ladyfingers, split
3 (3 ounce) packages cream cheese, softened and divided
2/3 cup HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup
1/3 cup plus 1/4 cup water, divided
5 1/4 cups light frozen whipped topping, thawed and divided
1/3 cup HERSHEY'S Strawberry Syrup
Whipped topping (optional)
Sliced strawberries (optional)
Line 9-inch springform pan with foil; place ladyfingers, cut sides in, to fit on bottom and around sides of prepared pan.
In small bowl, beat half of cream cheese until fluffy; gradually blend in chocolate syrup and 1/3 cup water until smooth.
Fold in 2 1/2 cups topping until blended; spread evenly over ladyfingers.
Cut rounded ends off remaining ladyfingers; place to fit over top of chocolate layer.
In small bowl, beat remaining half of cream cheese until fluffy; gradually blend in strawberry syrup and remaining 1/4 cup water.
Fold in remaining 2 3/4 cups topping until blended; spread evenly over ladyfingers.
Cover; freeze 6 hours or until firm.
Remove foil; garnish with whipped topping and sliced strawberries, if desired.
Serve frozen, cut into slices.
Makes 12 to 16 servings.
Frozen Dessert Recipes