1 container (8 oz.) strawberry yogurt
1/4 c. Hershey's cocoa
3 tbsp. light corn syrup
1 tsp. vanilla extract
1 c. frozen non-dairy whipped topping, thawed

In medium bowl stir together yogurt and cocoa until well blended. Ad corn syrup and vanilla, stir until well blended. Fold in whipped topping. Chill thoroughly. Serve as a dip with fruit, pound cake or rice cakes (miniature).