A surprisingly light chocolate dessert, this seems like maybe it should be chocolate cheesecake-y, but it’s not nearly so dense as that, even without counting the whipped cream layer. Good, though!!

Ingredients:

Crust:

• 60 Nilla Wafers (regular sized), crushed
• 1/3 cup unsalted butter, melted

Chocolate Filling:

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 8 ounce package cream cheese, room temperature
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup Hershey’s chocolate syrup, chilled
• 3/4 cup milk

Vanilla Filling:

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1 cup cold whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

To prepare the crust, stir together the Nilla crumbs and melted butter, then press evenly into the bottom and 1 1/2″ up the sides of a 9″ springform. (I definitely read it as 1/2″ and didn’t go that far up. Oh well!) Refrigerate at least 30 minutes while you work on the other parts.

In a small, microwave-safe dish, sprinkle the 1 packet gelatin over the cold water and let stand until the water is absorbed, up to 5 minutes. Microwave 10-15 seconds, until totally melted and liquid. Set aside briefly to cool.

Meanwhile, in a large bowl, beat together the cream cheese, sugar, and vanilla until smooth.

Add the chocolate syrup, milk, and melted gelatin and blend well. Refrigerate, stirring occasionally, until thickened enough that the mixture will mound on a spoon, 20-30 minutes.

While that chills, make the vanilla filling. To start, combine the teaspoon of gelatin and tablespoon of cold water, and let stand a minute to absorb. Stir in the 2 tablespoons boiling water until dissolved, then set aside. Combine the whipped cream, sugar, and vanilla in a medium bowl, and beat until slightly thickened.

Continue beating, while gradually adding the melted gelatin, until still peaks form.

Once both fillings are made, spread half of the chocolate mixture into the prepared crust, followed by half of the vanilla mixture. Repeat with the other halves. Draw a knife/spatula through the layers to gently swirl the mixture. If you actually want it to swirl, I think you probably should just mound in the fillings, rather that creating smooth layers, as those didn’t mix very much for me.

Cover, and refrigerate several hours until set. Slice and serve, drizzled with extra chocolate syrup if desired.

Chocolate Syrup Layered Dessert

From Hershey’s, who had it written incredibly inconveniently.

Crust:

• 60 Nilla Wafers (regular sized), crushed
• 1/3 cup unsalted butter, melted

Chocolate Filling:

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 8 ounce package cream cheese, room temperature
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup Hershey’s chocolate syrup, chilled
• 3/4 cup milk

Vanilla Filling:

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1 cup cold whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

To prepare the crust, stir together the Nilla crumbs and melted butter, then press evenly into the bottom and 1 1/2″ up the sides of a 9″ springform. Refrigerate at least 30 minutes while you work on the other parts.

In a small, microwave-safe dish, sprinkle the 1 packet gelatin over the cold water and let stand until the water is absorbed, up to 5 minutes. Microwave 10-15 seconds, until totally melted and liquid. Set aside briefly to cool.

Meanwhile, in a large bowl, beat together the cream cheese, sugar, and vanilla until smooth. Add the chocolate syrup, milk, and melted gelatin and blend well. Refrigerate, stirring occasionally, until thickened enough that the mixture will mound on a spoon, 20-30 minutes.

While that chills, make the vanilla filling. To start, combine the teaspoon of gelatin and tablespoon of cold water, and let stand a minute to absorb. Stir in the 2 tablespoons boiling water until dissolved, then set aside. Combine the whipped cream, sugar, and vanilla in a medium bowl, and beat until slightly thickened. Continue beating, while gradually adding the melted gelatin, until still peaks form.

Once both fillings are made, spread half of the chocolate mixture into the prepared crust, followed by half of the vanilla mixture. Repeat with the other halves. Draw a knife/spatula through the layers to gently swirl the mixture. Cover, and refrigerate several hours until set. Slice and serve, drizzled with extra chocolate syrup if desired.