No Bake Black Forest Cherry Pie Food

NO BAKE - BLACK FOREST CHERRY PIE

Steps:

• In a large bowl, blend 1 ½ cups chocolate chips, sweetened condensed milk and almond extract. Microwave, in bursts of 20 seconds, stirring in between each burst until blended & smooth.
• Add the chocolate mixture to pie crust and top with cherry fruit filling. Cover and chill for 4 hours.
• Beat the heavy whipping cream until soft peaks form, about 1-2 minutes on high speed. Pipe swirls around the edges of the pie. Melt ½ cup chocolate chips in the microwave and drizzle over the center of the pie. If desired, sprinkle on sliced almonds & mini chocolate chips.
• Chill for 30 more minutes before cutting and serving. To get clean cuts, run a sharp knife under hot water, dry, and make a cut. Repeat until all slices of the pie are cut out.
• Serve immediately after being cut.

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

BLACK FOREST CHERRY CAKE

Steps:

• CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
• Alternately fold chocolate and flour into the egg mixture, ending with flour.
• Pour the batter into 3 8-inch cake pans that have been well greased and floured.
• Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
• Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
• SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
• When syrup has cooled, stir in kirsch.
• Prick the cake layers and pour syrup over all 3 layers.
• FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
• Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
• Fold in Kirsch.
• CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
• Spread with butter cream filling.
• Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
• Place second layer on cake.
• Repeat.
• Place third layer on top.
• Fold 2 T confectioners' sugar into the whipped cream.
• Cover the sides and top of the cake with whipped cream.
• Decorate top of cake with remaining 1/2 cup cherries.
• To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
• Refrigerate curls until ready to use.
• Press chocolate curls on sides of cake and sprinkle a few on the top.
• Chill until serving time.

NO BAKE BLACK FOREST CHEESECAKE

Steps:

• Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
• Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
• Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
• Drain cherries, reserve 180ml of the syrup for topping.
• Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
• Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
• For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.

EASY CHERRY-CHOCOLATE BLACK FOREST PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
• Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.

BLACK FOREST PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
• In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
• Cook until mixture begins to boil, stirring constantly; remove from heat.
• Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
• Fold half the can of pie filling into the mixture in the pan.
• Pour into the crust.
• Bake 35-45 minutes or until center is set but still shiny.
• Cool and then chill at least one hour.
• Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
• Top with the remaining pie filling and then the remaining Cool Whip.
• Chill 1/2 hour.