Makes 1 cake for 12 servings
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 of cream cheese (3 ounce each), softened and divided
2/3 cup of HERSHEY’S Syrup or HERSHEY’S SPECIAL DARK Syrup
1/3 cup of water plus 1/4 cup, divided
1/3 cup of HERSHEY’S Strawberry Syrup
5 1/4 cups of light frozen whipped topping, thawed, and divided
1.Line 9-inch spring form pan with foil then 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 then gradually blend in chocolate syrup and 1/3 cup water until smooth. Fold in 2 1/2 cups topping until blended and spread evenly over ladyfingers. Cut rounded ends off remaining ladyfingers and place to fit over top of chocolate layer.
3.Beat remaining half of cream cheese in small bowl until fluffy then gradually blend in strawberry syrup and remaining 1/4 cup water. Fold in remaining 2 3/4 cups topping until blended and spread evenly over ladyfingers. Cover and freeze 6 hours or until firm.
4.Remove foil and 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