27 (three 3-oz pkg) ladyfingers, split
1 pkg (8oz) Neufchatel cream cheese (light cream cheese), softened and divided
2/3 cup HERSHEY'S chocolate syrup
5 1/4 cups (two 8oz containers) frozen fat-free nondairy whipped topping, thawed and divided
1/3 cup HERSHEY'S strawberry syrup

Line 9-inch springform pan with foil; place ladyfingers, cut sides in, to fit on bottom and around sides of prepared pan. Beat half of cream cheese in small bowl until fluffy; gradually blend in chocolate syrup until smooth. Fold in 2 1/2 cups topping until blended; spread evenly over ladyfingers. Cut rounded ends off remaining ladyfingers; place to fit over top of chocolate layer. Beat remaining half of cream cheese in small bowl until fluffy; gradually blend in strawberry syrup. Fold in remaining 2 3/4 cups topping until blended; spread evenly over ladyfingers. Cover; freeze 6 hours or until firm. Remove foil. Serve frozen, cut into slices.

14 servings

Nutritional Facts:
Calories: 190
Fat: 7g
Protein: 3g
Carbs: 29g
Fiber: 0g
Cholesterol: 35g
Sodium: 180mg