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Chocolate-Cherry Bomb Pyramids
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Chocolate-Cherry Bomb Pyramids

3 Hours 5 Minutes
5 Min Prep
3 Hr 5 Min Cook
Irish cream liqueur is optional in this dramatic cherry-chocolate dessert. The maraschino cherries are not!
What You Need
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12 servings
Original recipe yields 12 servings
2 Tbsp. water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/2 cup evaporated milk
3 squares BAKER'S Bittersweet Chocolate, chopped
1/4 cup Irish cream liqueur
12 maraschino cherries with stems
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Please use alcohol responsibly.
Let's Make It
1
Spray Pyramid JELL-O Mold lightly with cooking spray; place mold on tray. Add water to gelatin mix; stir 2 min. until completely dissolved.
2
Microwave milk and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in gelatin and liqueur.
3
Pour into prepared mold; place a cherry in center of each pyramid. Refrigerate 3 hours or until firm. Run knife around edges of molds to loosen gelatin. Unmold onto tray.
Kitchen Tips
Non-Alcoholic Variation
Substitute 1/4 cup cold water for the liqueur.
Substitute
Use a plastic ice cube tray in place of the pyramid mold.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 45mg
2%
Total Carbohydrates 14g
5%
Dietary Fibers 1g
4%
Sugars 13g
26%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 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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