Choco-Berry Bavarian Cream

Lightly oil 5- or 6- cup mold; set aside. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; set aside. Refrigerate drained berries.

Stir together sugar, small chocolate chips and 1/2 cup milk in medium saucepan. 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; stir in remaining milk and vanilla. Pour into large bowl; refrigerate, stirring ocasionally, until mixture mounds when dropped from spoon.

Beat whipping cream until stiff; fold into chocolate mixture. Pour into prepared mold; refrigerate until firm. Unmold; garnish with STRAWBERRY CREAM and fresh strawberries, if desired.

STRAWBERRY CREAM: Mash or puree reserved strawberries from Bavarian cream recipe to equal 1/2 cup. Beat 1cup (1/2 pt.) cold whipping cream amd 1 teaspoon vanilla extract until stiff. Fold in strawberry puree and 2 to 3 drops red food color. About 2 cups topping.