Ingredients
- 1 (9 ounce) package chocolate wafer cookies, finely crushed
- ½ cup butter, melted
- 1 ½ cups boiling water
- 2 (3 ounce) packages JELL-O Cherry Flavor Gelatin
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 ½ cups thawed COOL WHIP Whipped Topping, divided
- 2 ounces BAKER'S Semi-Sweet Chocolate, shaved into curls
- 2 ¼ cups fresh dark sweet cherries, pitted
- 1 teaspoon powdered sugar
Why This Dish Is Worth Trying
Practical Cooking Tips
- Allow each layer to set properly before adding the next to keep the dessert neat.
- Chill the dessert for at least a few hours to enhance the flavors and texture.
Step 1
Preheat your oven to 350°F. In a bowl, mix the cookie crumbs with melted butter until everything is well combined, then press the mixture firmly into the bottom of a 13x9-inch pan. Bake it for about 12 to 15 minutes, until the crust feels set and a little firm. Let it cool completely.
Step 2
While the crust is baking, pour boiling water over the gelatin mixes in a small bowl and stir for a couple of minutes until it’s fully dissolved. In a larger bowl, beat the cream cheese until smooth and creamy. Slowly whisk in the dissolved gelatin mixture, making sure everything is blended well. Pop this into the fridge for about 30 minutes, or until it’s nicely chilled.
Step 3
Once the gelatin mixture has cooled, gently fold in 1 cup of COOL WHIP until combined. Spread this creamy layer evenly over the cooled crust, then put it back in the fridge for around 2 hours to set.
Step 4
After it’s firm, spread the remaining COOL WHIP on top. Finish it off by sprinkling chocolate curls and cherries over the dessert. Just before serving, dust a little powdered sugar on top for a pretty touch.
