Chocolate-Cherry Bomb Pyramids
- 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
- Spray Pyramid JELL-O Mold lightly with cooking spray; place mold on tray.
- Add water to gelatin mix; stir 2 min.
- until completely dissolved.
- 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.
- 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.
water, gelatin, milk, s bittersweet chocolate, irish cream liqueur, maraschino cherries
Taken from www.kraftrecipes.com/recipes/chocolate-cherry-bomb-pyramids-160072.aspx (may not work)