Reindeer Cherry Cheesecake Minis

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      Reindeer Cherry Cheesecake Minis
      12-oz pkg frozen cherries, thawed, juice reserved and divided
      1/2 cup plus 2 tbs.

      sugar, divided
      3-oz pkg cherry-flavored gelatin
      1 tbs cornstarch
      8-oz pkg cream cheese, softened
      1 cup frozen whipped topping, thawed and divided
      2 4-oz mini graham cracker pie crusts (12 crusts)
      24 miniature pretzel twists
      2 oz semi-sweet chocolate, melted
      24 miniature semi-sweet chocolate chips
      12 maraschino cherries, well drained
      Add enough water to reserved cherry juice to measure 1/2 cup.

      Pour into medium saucepan. Add 1/2 cup sugar, dry gelatin mix and cornstarch. Mix well.

      Bring to boil, stirring occasionally. Cook and stir 2 min. Cool 20 min.
      Beat cream cheese and remaining sugar in large bowl with mixer until blended.

      Stir in 1/4 cup whipped topping. Spread onto bottoms of pie crusts. Top with sweet cherries and gelatin glaze.

      Refrigerate 3 hours.
      Meanwhile, use fork to dip pretzels, 1 at a time, into chocolate. Holding pretzel over bowl, gently shake off excess chocolate. Place pretzels on waxed paper-covered baking sheet.

      Refrigerate 15 min. or until ready to use.
      Decorate tops of tarts with pretzels and remaining ingredients to resemble reindeer.
      marionette smilie

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