Cherry-Chocolate Layered Dessert

what you need

1

pkg.  (9 oz.) chocolate wafer cookies, finely crushed (about 2-1/4 cups crumbs)

1/2

cup  butter, melted

1-1/2

cups  boiling water

2

pkg.  (3 oz. each) JELL-O Cherry Flavor Gelatin

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

2-1/2

cups  thawed COOL WHIP Whipped Topping, divided

2

oz.  (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, shaved into curls

2-1/4

cups  fresh dark sweet cherries, pitted

1

tsp.  powdered sugar

make it

HEAT oven to 350ºF.

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.

kraft kitchens tips

SIZE WISE

This colorful cherry-chocolate dessert is a great treat to share with friends and family. One pan makes enough for 16 servings.

HOW TO MAKE CHOCOLATE CURLS

Warm chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls.

FOR EASY REMOVAL OF DESSERT FROM PAN

Line empty pan with parchment or foil, with ends of paper extending over sides. Use to prepare dessert as directed. When ready to serve, use parchment handles to lift cooled dessert from pan before cutting into pieces.