Neopolitan Delight Cake
Posted by: Karen Fri, 19 Mar 2004, at 4:15 a.m.
27 ladyfingers, split
3 packages (3 oz. each) cream cheese, softened and divided
2/3 cup HERSHEY'S Chocolate Syrup or 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)
1. Line 9-inch springform pan with foil; place ladyfingers, cut sides in, to fit
on bottom and around sides of prepared pan.
2. In small bowl, beat half of cream cheese until fluffy; gradually blend in
HERSHEY'S 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.
3. In small bowl, beat remaining half of cream cheese until fluffy; gradually
blend in HERSHEY'S 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.
4. Remove foil; garnish with whipped topping and sliced strawberries, if
desired. Serve frozen, cut into slices.
Makes 12 to 16 servings.