Chocolate Ribbon Delight

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
Procedures
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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes