Side Pannel
Chocolate Cherry Dessert
Ingredients List
- 1. 26 chocolate wafers
- 2. 1/4 cup butter or 1/4 cup margarine, melted
- 3. 8 ounces sour cream
- 4. 1 1/2 ounces instant chocolate pudding mix (the 4 servings size)
- 5. 1 1/4 cups milk
- 6. 21 ounces cherry pie filling
Directions
1.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)**.
2.Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
3.Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
4.With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
5.Refrigerate the crust for 30 minutes or until firm.
6.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).
7.Spread the pudding mixture evenly over the wafer crust.
8.Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
9.Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
10.Cut up and enjoy!
2.Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
3.Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
4.With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
5.Refrigerate the crust for 30 minutes or until firm.
6.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).
7.Spread the pudding mixture evenly over the wafer crust.
8.Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
9.Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
10.Cut up and enjoy!
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