Hershey

1-12 cups Breyers® vanilla ice cream , divided 12 cup fresh or frozen strawberries sliced 14 cup HERSHEY'S SIMPLY 5 Syrup , divided 3 tablespoons almond milk , divided 12 cup fresh or frozen blueberries1. Place 12 cup vanilla ice cream, strawberries, 2 tablespoons syrup and 1 tablespoon almond milk in blender container. Cover; blend until thick and smooth. Pour into glass. 2. Rinse blender container. Place 12 cup ice cream and 1 tablespoon almond milk in container. Cover; blend until smooth. Gently spoon on top of strawberry layer; do not stir. 3. Repeat process with blueberries, remaining ice cream, syrup and almond milk. Gently spoon on top of vanilla layer. Garnish with whipped cream and additional fruit, if desired. Serve immediately. Makes 1 (about 2-12 cup) serving. Breyers® is a registered trademark of Unilever.

Life is sweeter with the classic taste of Hershey’s Syrup. Treat yourself to this genuine chocolate-flavored goodness by adding Hershey’s Syrup to ... FAVORITE

1 package crisp chocolate wafers (9 oz.) 1 package vanilla instant pudding and pie filling mix (4-serving size) 1 cup milk 3 tablespoons HERSHEY'S Cocoa , divided 1 tub frozen non-dairy whipped topping (8 oz.) , thawed and divided HERSHEY'S HUGS Brand Candies and HERSHEY'S KISSES Brand Milk Chocolates (garnish)1. Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well. 2. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours. 3. Sift remaining 1 tablespoon cocoa over remaining 2-12 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from candies; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert. Makes 12 servings. Related Recipes

12 cup butter or margarine (1 stick) , softened 14 cup REESE'S Creamy Peanut Butter 1 cup granulated sugar 1 cup packed light brown sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 14 teaspoon salt 1-23 cups REESE'S Peanut Butter Chips (10-oz. pkg.) 12 cup HERSHEY'S Syup or HERSHEY'S SPECIAL DARK Syrup1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. 3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect. 4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.

1 cup butter or margarine (2 sticks) 2 cups sugar 2 teaspoons vanilla extract 4 eggs 34 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1 cup all-purpose flour 12 teaspoon baking powder 14 teaspoon salt 1 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (optional, recipe follows)1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-12 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare and frost brownie with CREAMY BROWNIE FROSTING, if desired. Cut into bars. Makes about 24 brownies. CREAMY BROWNIE FROSTING 6 tablespoons butter or margarine, softened 6 tablespoons HERSHEY'S Cocoa 2 tablespoons light corn syrup or honey 1 teaspoon vanilla extract 2 cups powdered sugar 2 to 4 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Makes 1-23 cups frosting.

13 cup almonds chopped 1 can sweetened condensed milk (not evaporated milk) (14 oz.) 12 teaspoon almond extract 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates 4 eggs 1-12 cups all-purpose flour plus 13 cup , divided 1 cup maraschino cherries chopped , drained 2 cups sugar 1 cup butter or margarine (2 sticks) 34 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan. 2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-12 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes. 3. Meanwhile, whisk together remaining 1 egg, remaining 13 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven. 4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.