- 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- 4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
- 1/2 cup butter or margarine
- 1/2 cup corn syrup
- 1 teaspoon vanilla
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 1 (10 ounce) package frozen strawberries, thawed, pureed
- 12 small fresh strawberries
- Line 8×4-inch loaf pan with plastic wrap. Microwave chocolates, butter and corn syrup in medium microwaveable bowl on HIGH 2-1/2 min. or until chocolates and butter are completely melted, stirring after 1-1/2 min. Cool completely. Stir in vanilla; cover. Refrigerate 30 min. or until thickened.
- Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gradually add remaining whipped topping to chocolate mixture, stirring constantly until well blended. Spoon into prepared pan.
- Refrigerate 3 hours or freeze 1 hour. Unmold onto serving plate; remove plastic wrap. Let stand 15 min. Top with reserved 1/2 cup whipped topping. Cut into 12 slices. Place 1 slice on each of 12 dessert plates; top each with 2 Tbsp. of the pureed strawberries and 1 fresh strawberry. Store leftover dessert in refrigerator or freezer.