Makes 1 cake
Need a cool treat to beat the heat? Try this Neapolitan ice cream cake recipe. Sweet strawberry, rich HERSHEY’S Syrup and delicate ladyfingers make this the perfect frozen cake for any occasion. Top it with chocolate shavings or fresh strawberries for a summery boost.
27 ladyfingers, split
3 packages cream cheese (3 oz each), softened and divided
2/3 cup HERSHEY’S Syrup or HERSHEY’S SPECIAL DARK Syrup
1/3 cup water plus 1/4 cup, divided
Whipped topping (optional)
1/3 cup HERSHEY’S Strawberry Syrup
5 1/4 cups light frozen whipped topping, thawed and divided
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.Beat half of cream cheese in small bowl 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.
3.Beat remaining half of cream cheese in small bowl 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.
4.Remove foil; garnish with whipped topping and sliced strawberries, if desired. Serve frozen, cut into slices. Makes 12 servings.
Find this recipe and more holiday treats at hersheyland.com