Chocolate Cherry Gelatin Dessert Food

CHOCOLATE CHERRY CAKE

Steps:

• Mix cake mix, water, oil, and eggs well. Stir in mini chocolate chips. Pour mix into a greased 9x13 pan and bake according to package directions.
• Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
• Boil 1 cup water in a small saucepan and pour into a small bowl. Add cherry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
• Pour cherry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
• Refrigerate cake for 2 hours.
• While cake is in the refrigerator, mix the chocolate pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
• Frost the cake with the pudding and keep refrigerated until ready to serve.
• Garnish the cake with mini chocolate chips and maraschino cherries just before serving.

CHERRY-CHOCOLATE LAYERED DESSERT

Steps:

• Heat oven to 350 degrees F.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until firm. Cool.
• Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled.
• Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm.
• Spread remaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish with sifted powdered sugar just before serving.

CHERRY DELIGHT DESSERT

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

CHERRY GELATIN SUPREME

Steps:

• In a large saucepan, bring 1 cup water to a boil. Stir in cherry gelatin until dissolved. Stir in pie filling. Pour into an 11x7-in. dish. Cover and refrigerate for 2 hours or until set., In a small saucepan, bring remaining water to a boil. Stir in lemon gelatin until dissolved. In a small bowl, beat the cream cheese and mayonnaise until smooth. Beat in lemon gelatin and pineapple. Cover and refrigerate for 45 minutes. , Fold in the marshmallows and whipped cream. Spoon over cherry layer; sprinkle with pecans. Cover and refrigerate for 2 hours or until set.

MERRY CHERRY DESSERT

Steps:

• Reserves 1/3 cup cherry pie filling for garnish, set aside.
• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved.
• Stir in cold water and remaining cherry pie filling.
• Refrigerate 45 minutes or until slightly thickened.
• Place cake cubes in 3-quart serving bowl.
• Spoon gelatin mixture over cake. Refrigerate 45 minutes until set but not firm (should stick to finger when touched).
• Pour milk into large bowl.
• Add dry pudding mixes. Beat with wire whisk 2 minutes.
• Gently stir in 2 cups of the Cool Whip.
• Spoon over the gelatin mixture. Refrigerate 2 hours or until set.
• Top with remaining cool whip and reserved cherry pie filling.

MERRY CHERRY DESSERT

Steps:

• Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
• Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.