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Chocolate Cherry Dessert


Top of Oven
Measuring cups and spoons
Plastic Bag
Rolling Pin
8x8x2-inch Baking dish
Small bowl
Small Saucepan
Small Spoon
Small mixer bowl
Electric Mixer
Rubber scraper
Can opener
Large Spoon
Can opener
Large Spoon
Clear Plastic Wrap


26 chocolate wafers
1/4 cup butter
1 8 ounce carton sour cream
1 package 4-serving instant chocolate pudding
1 1/4 cup milk
1 21 ounce can cherry pie filling.
1. Count out the chocolate wafers. Put 5 or 6 wafers
at a time into a plastic bag. Close bag. Use a rolling pin
to crush the wafers. Put the crushed chocolate wafers
into the baking dish. When all the wafers are crushed, measure
2 tablespoons of crumbs from the wafers. Set the 2 tablespoons
of crumbs aside in a small bowl till you're ready to use them.

2. Measure the butter and put it in a small saucepan. Put the pan
onto the burner. Turn the burner to low heat.
When the butter is melted, turn off the burner. Pour the melted
butter over the crushed wafters in the baking dish.

3. Use a fork to stir together the crushed wafers and
the melted butter. With your hands, spread the wafer mixture evenly over the
bottom of the dish. Press the crumbs with your fingers to form a crust. Make sure
the crust is the same thickness everywhere
in the dish. Put the crust into the refridgerator
for 30 minutes, or into the freezer for 10 minutes, or till it's firm.

4. Spoon the sour cream into a small mixer bowl. Add the dry
pudding mix to the bowl. Measure milk and pour it into the bowl.
Turn electric mixer to low speed, and beat about 1 minute
or till mixture is smooth. Turn mixer off. Lift beaters out of
bowl. Use a rubber scraper to scrape sides of bowl. Put beaters back in bowl.
Turn mixer to low speed and beat 30 more seconds. Turn mixer off.
Lift beaters out of bowl. Scrape beaters and sides of bowl.
Use a measuring cup to scoop the mixture into a baking dish. Use the rubber
scraper to scrape out the bowl and spread the pudding
mixture over wafer crust.

5. Use a can opener to open the can of cherry pie filling.
Carefully spoon the pie filling over the pudding layer.
Sprinkle the 2 tablespoons chocolate wafer crumbs over the pie
filling. Cover the dish with plastic wrap and put into refridgerator
for 3 hours, or into the freezer for 1 hour, or until cold. Cut
into squares and serve. Makes 9 servings.

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