Instructions: Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; let stand 3 minutes. Refrigerate drained berries for use in Strawberry Cream.

In medium saucepan, combine sugar, chocolate chips and 1/2 cup milk, cook over low heat, 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 spoon.

In smaller bowl, beat whipping cream until stiff, fold into chocolate mixture. Pour into prepared mold; refrigerate until firm, about 2 hours.

Unmold; garnish with Strawberry Cream.

Yield: 8 to 10 servings.

Strawberry Cream: Mash or puree reserved strawberries to equal 1/2 cup. In small mixer bowl, beat whipping cream and vanilla until stiff. Fold in strawberry puree and red food color.

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