Black Cherry Cool N Creamy Cups Recipes

BLACK CHERRY COOL 'N CREAMY CUPS

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted.
• Add whipped topping; stir with wire whisk until well blended. Spoon evenly into 8 dessert cups.
• Refrigerate at least 4 hours or overnight.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

SWEET CHERRY SLUSHY CUPS

Steps:

• Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow.
• Whip the cream to super soft peaks with the remaining 2 tablespoons sugar.
• Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.

CHERRY DANISH BISCUIT CUPS

Steps:

• Heat oven to 350°F
• Spray 4 muffin cups with cooking spray.
• In small bowl, stir together cream cheese, 2 teaspoons granulated sugar and the almond extract.
• In shallow dish, place 2 tablespoons granulated sugar.
• Place biscuits on microwavable paper towel.
• Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time (Biscuits will be almost thawed).
• Press each side of biscuits into granulated sugar, flattening biscuits.
• Press each biscuit into bottom and up side of muffin cup.
• Spoon cream cheese mixture evenly into biscuit cups; top with preserves.
• Bake 17 to 25 minutes or until edges are light golden brown.
• Cool 5 minutes; gently remove from cups.
• In small bowl, stir together powdered sugar and water; drizzle over biscuits.
• Serve warm or cool.

BLACK CHERRY CREAM PARFAITS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. Spoon into parfait glasses. Chill until firm.

CHERRY CHOCOLATE CUPS

Steps:

• In a microwave, melt semisweet chocolate and 1 teaspoon shortening; stir until smooth. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. Chill until firm, about 25 minutes. , Meanwhile, in a small bowl, combine the cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid., In a small bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon zest and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries., Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.

CHERRY BROWNIE CUPS

Steps:

• In a microwave. melt butter and chocolate until melted. Stir in sugar until dissolved. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually stir in flour and mix well. , Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes. , With the end of a wooden spoon handle, make a 1/2-in. indentation in the top of each brownie; remove from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and vanilla until smooth. Beat in corn syrup and melted chocolate until well blended. Add confectioners' sugar and beat until smooth. Spoon 1 teaspoon of filling in the center of each brownie. Top with a cherry. Store in the refrigerator.