![]() ![]() You can whip these up in a matter of minutes, and impress all your friends and family. These pretty little cookies are part cherry pie, part cheesecake, and part chocolate covered cherry, all wrapped up in a fun-to-eat package. And you’ll probably have some extra pie filling in your can–save it for ice cream, or just eat it with a spoon! I used almond extract to flavor the cream cheese, because I love the flavor, but vanilla will work too. And who doesn’t love ice cream sandwiches? The softer, refrigerated chocolate wafers were very similar to the chocolate cookie part of an ice cream sandwich, which we preferred to the crispier, just-made cookie sandwiches. Which might seem like a bad thing….but in this case, it’s not. For starters, they taste best cold.Īnd the chocolate cookie softens a bit the longer they sit. We all agreed these sandwich cookies tasted better, and were easier to eat after they’d spent some time in the refrigerator. But if your store carries a different brand, I’m sure they’d work just as well.Īdd some canned cherry pie filling, along with some sweetened cream cheese, and you’ve got an easy but elegant dessert that’s perfect for Valentine’s Day, or any special occasion. It’s really the only ready-made chocolate wafer cookie I’m aware of. I used Nabisco Famous Chocolate Wafers for this recipe. ![]() My family agrees! My husband couldn’t stop raving about these cherry filled chocolate cookies, and saying things (with his mouth full of cookie) like, “I think I’ll just have one more.” I figured these would be good, but I didn’t expect them to be SO good. If you’re looking for a ridiculously easy, amazingly delicious treat to satisfy your chocolate cravings, you must make these No-Bake Black Forest Cookies! Cut into pieces and serve with the cherries and syrup.NO-BAKE BLACK FOREST COOKIES - Sweetened cream cheese and cherry pie filling are sandwiched between store-bought chocolate wafer cookies, then finished off with a drizzle of chocolate ganache. Step 6 When ready to serve, using the overhangs, remove the brownie cheesecake from the pan and transfer to a cutting board.Step 5 Spread the cream cheese mixture over the cooled brownie and refrigerate for at least 3 hours or up to 3 days.Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Step 4 Using an electric mixer, beat the cream cheese and remaining 3 tablespoons sugar in a medium bowl on medium until smooth.Transfer to a bowl to cool, then refrigerate until ready to use. Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10 to 12 minutes. Step 3 Meanwhile, in a medium saucepan combine 2 tablespoons sugar, 1 tablespoon water, and the remaining cherries and any juices.Bake and cool according to package directions. Fold in half the cherries and transfer the batter to the prepared baking pan. Step 2 Prepare the brownie batter according to package directions.Line the pan with parchment paper, leaving a 3-inch overhang on 2 sides. Lightly coat a 9-inch square pan with cooking spray. ![]()
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