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 So Satisfying
Smart Cooking Tips
- Melt chocolate slowly over a double boiler to avoid burning.
- Chill each layer before adding the next to keep the stack neat and firm.
Step 1
Preheat your oven to 350°F. In a bowl, combine the cookie crumbs and melted butter, then press the mixture firmly into the bottom of a 13x9-inch pan. Bake for about 12 to 15 minutes until the crust feels set and slightly 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 everything dissolves. In a larger bowl, beat the cream cheese until smooth, then slowly whisk in the gelatin mixture. Pop this into the fridge for about 30 minutes, or until it's nicely chilled.
Step 3
Once the gelatin mixture has cooled, fold in 1 cup of COOL WHIP gently. Spread this creamy layer evenly over your cooled crust and refrigerate for about 2 hours so it can set up properly.
Step 4
When you're ready to serve, spread the remaining COOL WHIP on top. Decorate with chocolate curls and cherries, then sprinkle a little powdered sugar over everything right before you dig in.
