Best 7 Chocolate Cherry Dessert Recipes

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 CHOCOLATE CROCK POT DESSERT

Steps:

• Place pie filling in slow cooker.
• Combine dry cake mix and butter.
• Sprinkle over filling.
• Cover and cook on low for 3 hours.

CHOCOLATE CHERRY DESSERT

Steps:

• In a bowl, combine wafer crumbs with butter. Press into an 8-in. square dish. Place in freezer for 10 minutes. , In another bowl, combine sour cream, pudding and milk; beat on low for 1-1/2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate until serving.

CHOCOLATE CHERRY DESSERT

Steps:

• Crush up the chocolate wafers a few at a time in a big zip lock bag. **(all areas may not have chocolate wafers, it is a cookie like Oreos but without the cream, not a sandwich cookie)**.
• Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
• Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
• With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
• Refrigerate the crust for 30 minutes or until firm.
• Put the sour cream, milk, and the dry pudding mix into a big bowl, and with an electric mixer beat on low for about a minute, until smooth (then be sure to scrape down the sides of the bowl and mix again for about 30 seconds).
• Spread the pudding mixture evenly over the wafer crust.
• Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
• Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
• Cut up and enjoy!

CHOCOLATE CHERRY BROWNIE DESSERT

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate syrup over top. Swirl through whipped cream mixture with knife.
• Cover and refrigerate about 1 hour or until chilled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining dessert.

CHOCOLATE CHERRY TRIFLE DESSERT

Steps:

• Make pudding with the milk. Let chill a few hours.
• Cut up the chocolate pound cake and put half in a medium to large pretty glass bowl.
• Mix cherries and flavoring.
• After pudding has thickened, layer 1/2 the cherries over the cake in the bowl.
• Cover that with half of pudding.
• Cover that with half the whipped cream.
• Repeat layers. You may need more whipped cream to cover the whole bowl if you are more generous with the whipped cream.
• To step up the chocolate a notch you could use a package of mini chocolate chips to make one more layer on top of the whipped cream, for decoration.
• Chill for about a half hour or so, then serve.
• Doubled with everything but the cake, this overfilled a 9x13 pan, to estimate size. Cooking includes chill time.

CHOCOLATE-CHERRY DESSERT

Steps:

• Heat oven to 400°. Mix powdered sugar, almond extract, egg and cream cheese in medium bowl. Stir in Bisquick. Roll or pat dough into 12-inch circle on ungreased cookie sheet. Flute edge if desired. Bake 8 to 10 minutes or until crust is light golden brown.
• Sprinkle chocolate chips over hot crust. Bake about 1 minute or until chips are melted; spread evenly. Cool 5 minutes. Gently loosen and transfer to serving plate.
• Spread pie filling over chocolate. Heat white baking chips and shortening over low heat, stirring frequently, until smooth; drizzle over pie filling.