Reindeer Cherry Cheesecake Minis

[mos]

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.

[Author]

Posts