Chocolate Covered Cherry No Cook Pie Food

CHOCOLATE COVERED CHERRIES

Steps:

• Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
• Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
• Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
• Refrigerate for about 40 minutes, or until set.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHERRY-CHOCOLATE TRUFFLES

Steps:

• In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
• With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
• Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.

CHOCOLATE COVERED CHERRY PIE

Steps:

• In a saucepan, combine milk, chocolate chips & salt.
• Cook and stir over very low heat just until chocolate melts. (can also use microwave to do this easily & quickly).
• Combine chocolate mixture with pie filling & extract.
• Pour into pie crust & chill 2-3 hours or until firm.
• Garnish with chocolate whipped cream (Cool Whip makes a chocolate flavor) & cherries.

CHOCOLATE-CHERRY PIE

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

CHOCOLATE CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
• Before serving, garnish pie with whipped cream and maraschino cherries.

CHOCOLATE CHERRY OREO BALLS

Steps:

• Mix crushed Oreo crumbs (I always use my blender to crush the cookies) with cream cheese, cherry pie filling and cherry extract until well combined.
• Roll dough into 1-inch balls and place on wax paper on a cookie sheet or plate. Freeze the balls for at least 30 minutes before dipping in chocolate.
• Once the balls have been frozen, melt the chocolate bark in a glass bowl in the microwave for about 45-second intervals, stirring in between each interval until all the chocolate has barely melted and is smooth when stirred. I also added a couple drops of cherry extract to the chocolate before dipping and it adds a little bit more of a cherry flavor. Just be careful not too use too much - it is very strong stuff!
• Dip each ball into the chocolate and then return to the wax paper until chocolate is hard. (I've tried many different methods and the one that seems to work best is using a fork to lift the truffle out of the chocolate once completely coated - this allows some of the excess chocolate to drip off before you place it on the wax paper.)

BLACK FOREST POKE CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
• Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
• While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
• Open the jar of Cherry Pie Filling and pour over the top of the cake, spread evenly. Allow cake to cool completely.
• Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.
• Spread whipped cream over the top of cake. Chop a chocolate bar into small pieces and sprinkle over the top of the cake. Keep refrigerated.

CHOCOLATE COVERED CHERRY PIE POPS

Steps:

• Preheat oven to 400 degrees F.
• Unroll pie crust on lightly floured surface. Cut out 36 shapes at least 2? wide.
• Place a level tsp of cherry pie filling into center of 18 shapes. Place on an ungreased baking sheet at least two inches apart. Brush outside edge of shape with milk. Place the other 18 shapes on top, and using the tines of a fork seal the edges shut.
• Brush tops with more milk, and sprinkle with sugar. Bake for 12-15 minutes or until golden brown.
• Remove with spatula (do not pick up by sticks yet) to cool on a wire rack.
• Meanwhile, heat dipping chocolates according to package instructions. Dip edge of cooled pie pop into chocolate, and place on a sheet of wax paper to dry. Cover with sprinkles if desired.
• Enjoy!

CHOCOLATE CHERRY PIE

Steps:

• In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. , Bake at 350° for 15-20 minutes or until golden brown. Cool completely. , In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.

CHOCOLATE COVERED CHERRY DREAM PIE - NO BAKE DESSERT! - I HEART KITCHEN

Steps:

• Place Oreo cookies into a food processor and pulse until broken into small crumbs.
• Add the butter and pulse to combine.
• Pour into a deep dish pie pan and push to bottom and sides.
• Refrigerate for 30 minutes or until set.
• Combine the cream cheese and powdered sugar and mix until creamed together.
• Fold in the cherry pie filling and then the Cool Whip.
• Pour into the Oreo pie crust then place back into the refrigerator while you prepare the ganache.
• In a small saucepan, bring the whipping cream just to boiling over medium-high heat.
• Remove from heat and add chocolate morsels, but do not stir.
• Let stand for 5 minutes then stir until smooth.
• Pour over pie and refrigerate at least 2 hours until set.

CHOCOLATE COVERED CHERRY NO-COOK PIE

Steps:

• Make sure your cream cheese is at room temperature before you begin.
• Set aside 4 of the cherries and chop the remainder.
• In a bowl,with a wooden spoon, stir the softened cream cheese until smooth- do NOT use an electric mixer for this.
• Blend in sugar and chopped cherries by hand util blended.
• Add food coloring and stir gently so as not to splatter dye everywhere.
• Stir in just 1/4 cup of the Cool Whip gently- you don't want to crush out all of the air.
• Spread evenly on bottom of chocolate cookie pie crust shell.
• Get out a whisk and combine the dry pudding mix with the nonfat dry milk powder.
• While whisking vigorously, pour the water into the pudding mixture and whisk until well combined- the dry milk powder will make it start to set up and thicken almost instantly so work quickly or you will end up with pasty gobs& lumps.
• Stir in brandy extract (yes- you can sub real brandy or sherry, if desired).
• Pour this mixture evenly over the cream cheese layer and smooth with a rubber spatula.
• Cover pie and chill in fridge 10 minutes.
• Using remaining 1/2 cup Cool Whip, use a spoon and drop 8 dollops of Cool Whip on top of the pie all around the outer rim decoratively (or you can just spread it all on top if desired).
• Cut the 4 reserved whole cherries into halves and garnish each dollop.
• Recover and let chill at least 1 hour before serving.
• Note: If you don't have nonfat dry milk powder, substitute 1 1/4 cups cold milk and omit milk powder& water.
• If using the cold milk, the second layer will need to chill much longer than 10 minutes- chill until firm, then garnish with the Cool Whip dollops& cherry halves just before serving.