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Chocolate-Cherry Gelatin Dessert
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Chocolate-Cherry Gelatin Dessert

4 Hours 20 Minutes
20 Min Prep
4 Hr 20 Min Cook
This gelatin mold is a beauty—perfect for the dessert buffet. And it's even more appealing when you garnish it with cherries dipped in chocolate!
What You Need
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16 servings
Original recipe yields 16 servings
3-3/4 cups boiling water
4 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
7 oz. BAKER'S Semi-Sweet Chocolate, divided
2 cups canned evaporated milk
1 cup thawed COOL WHIP Whipped Topping
16 maraschino cherries with stems, drained, patted dry
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Let's Make It
1
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved.
2
Microwave 6 oz. chocolate and evaporated milk in microwaveable bowl on HIGH 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Add to gelatin; beat with mixer until blended.
3
Pour into 8-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, melt remaining chocolate as directed on package. Dip cherries in chocolate; place on waxed paper-covered baking sheet. Refrigerate until ready to use.
4
Unmold dessert onto plate. Serve topped with COOL WHIP and cherries.
Kitchen Tips
Make Ahead
Dessert can be stored in refrigerator up to 24 hours before serving.
Substitute
Prepare using JELL-O Orange Flavor Gelatin.
Substitute
Substitute 2-qt. bowl for the mold.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 135mg
6%
Total Carbohydrates 32g
12%
Dietary Fibers 1g
4%
Sugars 30g
60%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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