Strawberry-Chocolate Bavarian Cream

1 cup sweetened sliced fresh strawberries
2 envelopes Knox Unflavored Gelatin
1/2 cup sugar
1 cup Hershey® semisweet chocolate chips
2¼ cups milk
1 tsp. vanilla
1 cup whipping cream

Strawberry Cream:
1 cup whipping cream
1 tsp. vanilla
2 to 3 drops red food coloring

Drain any "syrup" from strawberries, reserve syrup. Add water to syrup to
equal 3/4 cup. Stir gelatin into liquid; set aside. Refrigerate drained
berries.

In small saucepan, combine sugar, chocolate chips and 1/2 cup milk. Over low heat, cook, stirring constantly until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved. Remove from heat; add remaining 1-3/4 cups milk and vanilla. Pour into bowl; refrigerate, stirring occasionally until mixture mounds when dropped from a spoon.

Beat whipping cream until stiff peaks form; fold in chocolate mixture. Pour into greased 5 or 6-cup mold; refrigerate until firm.

Meanwhile, mash or puree reserved strawberries to equal 1/2 cup. In small
bowl, beat cream and vanilla until stiff peaks form. Fold in puree and
food coloring.

Ready to serve, unmold dessert and garnish with Strawberry Cream.

8 to 10 servings