chocolate strawberry beehive

How To Make chocolate strawberry beehive

• 1

  Sprinkle gelatin onto milk in medium saucepan; let stand 3-4 minutes to soften. Gradually add syrup and egg yolks. Cook over medium heat, stirring constantly with wire whisk, until mixture just begins to boil. Remove from heat; stir in butter, vanilla, and coffee granules. Pour into large mixer bowl; press plastic wrap onto surface. Chill until set, at least 1 1/4 hours.
• 2

  Meanwhile, prepare Toasted Almond Crust: Line small mixer bowl or deep 1 1/2 quart mixing bowl with aluminum foil. Spread 1 cup (4 1/2 ounce can) slivered almonds on baking sheet; toast at 350 about 8 minutes or until golden brown, stirring occasionally. Cool; finely chop almonds. Thoroughly combine 1 cup vanilla wafer crumbs (about 30 wafers), the chopped almonds, and 1/4 cup melted butter. Press mixture firmly onto bottom and up side of prepared bowl; cover and freeze.
• 3

  After chocolate mixture has set and just before removing from refrigerator, combine whipped topping, pureed strawberries, and honey or corn syrup; set aside. Beat egg whites and cream of tartar in small mixer bowl until foamy; gradually add sugar and beat until stiff peaks form. Beat chocolate mixture on medium speed about 30 seconds or until smooth. Reduce speed to low; blend in egg white mixture.
• 4

  Pour 1 1/4 cups of the chocolate mixture into crust lined bowl. Carefully spoon strawberry mixture over chocolate, covering completely; top with remaining chocolate mixture. Cover with aluminum foil; freeze overnight. One hour before serving, unmold onto chilled plate; removing foil.
• 5

  Prepare Chocolate Glaze: Combine 2/3 cup frozen non dairy whipped topping, thawed, and 1/4 cup chocolate flavored syrup in small saucepan. Cook over medium low heat, stirring constantly, until mixture begins to boil; boil and stir 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla. Cool 5 minutes before using. Glaze with chocolate glaze; return to freezer until serving time.
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