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Cold Chocolate Souffles

1 envelope unflavored gelatin(envelope)
1/4 cup cold water
2 tablespoons reduced-calorie tub margarine
1 1/2 cups cold nonfat milk, divided
1/2 cup sugar
1/3 cup Hershey's cocoa, or Dutch processed cocoa
2 1/2 teaspoons vanilla extract, divided
1 1/3 ounces dry whipped topping mix, 1 envelope (Dream Whip)

Measure lengths of foil to fit around 6 small souffle dishes (about
4 ounces each); fold in thirds lengthwise. Tape securely to outsides
of dishes to form collars, allowing collars to extend 1 inch above
rims of dishes. Lightly oil insides of foil.* Sprinkle gelatin
over water in small microwave-safe bowl; let stand 2 minutes to
soften. Microwave at HIGH (100%) 40 seconds; stir thoroughly. Stir
in margarine until melted; let stand 2 minutes or until gelatin is
completely dissolved. Stir together 1 cup milk, sugar, cocoa and
2 teaspoons vanilla in small bowl. Beat on low speed of mixer while
gradually pouring in gelatin mixture. Beat until well blended.
Prepare topping mix as directed on package, using remaining 1/2
cup milk and remaining 1/2 teaspoon vanilla; carefully fold into
chocolate mixture until well blended. Spoon into prepared souffle
dishes, filling 1/2 inch from tops of collars. Cover; refrigerate
until firm, about 3 hours. Carefully remove foil. Garnish as

Note: Six (6-ounce) custard cups may be used in place of souffle
dishes; omit foil collars.


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