Chocolate Covered Cherry Recipes Recipe For Lasagna

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 DESSERT LASAGNA

Steps:

• Preheat oven to 350°. Mix first 5 ingredients. Spread half of the pie filling into a greased 8-in. square baking dish. Place 2 noodles on top, cutting to fit into baking dish. Layer with half of the ricotta cheese mixture and the remaining noodles. Top with remaining cheese mixture and pie filling., For topping, mix brown sugar, flour, oats and cinnamon; cut in butter until crumbly. Stir in almonds. Sprinkle over top. Bake, uncovered, until bubbly, 45-50 minutes. Let stand 30-45 minutes before serving.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

CHOCOLATE-COVERED CHERRY POPSICLES®

Steps:

• Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

CHOCOLATE COVERED CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 13x9-inch baking pan by lightly spraying.
• Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
• Increase mixer speed to medium and beat 2 minutes more.
• Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
• Place in oven.
• Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
• Cool on wire rack
• For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
• Boil, while stirring, for 1 minute.
• Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
• Cool the cake for 20 minutes more before cutting it into squares and serving.