Archive for the ‘Cherries’ Category

Makes 8 servings

  • 3 cups milk
  • 1 pkg (8 serving size) or 2 pkg (4 serving size each) chocolate flavor instant pudding
  • 2 cups thawed whipped topping
  • 16 chocolate sandwich cookies, chopped (about 2 cups)
  • 8 maraschino cherries
  1. Pour milk into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes.  Gently stir in whipped topping. 
  2. Spoon 2 tbsp of the chocolate cookies into each of eight 8 to 9 oz paper drinking cups.  Cover evenly with half of the pudding mixture.  Repeat layers.  Cover with foil. 
  3. Freeze 5 hours or until firm.  Remove from freezer about 15 minutes before serving.  Let stand at room temperature to soften slightly.  Peel away paper to unmold onto dessert plates.  Top each with a cherry.  Store leftovers in freezer. 

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Serves 4

  • 1 pint cherry vanilla ice cream, slightly softened
  • 1/4 cup fresh fruit (blueberries, halved cherries, and chopped peaches and kiwi)
  1. Stir ice cream in a bowl until smooth and creamy.  Pour 1/2 cup into each of 4 small bowls.  Top each with fresh fruit. 

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Serves 8

  • 6 cups orange juice
  • 1/2 cup fresh lime juice
  • 2 tbsp plus 2 tsp grenadine syrup
  • 1 cup unsweetened pineapple juice
  • 1/4 cup confectioners’ sugar
  • lime slices for garnish
  • maraschino cherries for garnish
  • pineapple leaves for garnish
  1. In a large pitcher, combine orange juice, unsweetened pineapple juice, lime juice and confectioners’ sugar.  Mix well.  Chill completely. 
  2. Fill 8 tall glasses with crushed ice.  Pour fruit punch over ice.  Gradually pour grenadine syrup into each glass, dividing evenly; do not stir. 
  3. Garnish glasses with lime slices, cherries and leaves.  Serve immediately. 

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Makes 6 servings

  • 3 cups pitted sour cherries, drained if canned
  • 1/3 cup granulated sugar
  • 1/4 cup chopped dried apricots
  • 2 tbsp dark rum or strong brewed tea
  • 1 tsp grated orange peel
  • 1 cup ground almonds
  • 1/2 cup firmly packed brown sugar
  • 5 sheets frozen phyllo pastry, thawed
  • 5 tbsp butter or margarine, melted and divided
  1. In a large bowl, combine cherries, granulated sugar, apricots, rum, and orange peel.  Let steep until softened, covered and refrigerated, for at least 2 hours and up to 2 days. 
  2. Preheat oven 375°F.  Grease a baking sheet.  In a small bowl, combine almonds and brown sugar.  Add 3 tbsp of almond mixture to cherry mixture; mix well. 
  3. On a clean, flat work surface, unfold phyllo sheets.  Place 1 sheet on a pieces of plastic wrap; brush with butter and sprinkle with almond mixture. 
  4. Place a second sheet of phyllo on top of the first sheet; brush with butter and sprinkle with almond mixture.  Continue layering pastry until all phyllo sheets and almond mixture have been used. 
  5. Mound cherry fillings along a short side of pastry.  Using plastic wrap as an aid, roll pastry up over cherry filling to form a log.  Carefully transfer strudel to prepared baking sheet. 
  6. Brush strudel with remaining butter.  Bake until top is golden brown and filling is bubbling, about 30 minutes. 

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Makes 10 servings

  • 15 Oreo cookies, crushed (about 1 1/2 cups crumbs)
  • 3 tbsp butter, melted
  • 1 tub (8 oz) whipped topping, thawed, divided
  • 1 cup cold milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 squares semi-sweet baking chocolate, melted
  • 10 maraschino cherries (optional)
  1. Mix crumbs and butter; press onto bottom and up sides of 9 inch pie plate.  Reserve 1/2 cup whipped topping; refrigerate. 
  2. Pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in remaining whipped topping.  Spoon into crust.  Mix melted chocolate and condensed milk until well blended.  Spoon over pie.  Cut through chocolate mixture several times with knife for marble effect. 
  3. Freeze 6 hours or until firm.  Remove pie from freezer 15 minutes before serving.  Top with reserved whipped topping.  Garnish with maraschino cherry, if desired. 

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