A scrumptious layered frozen
dessert with vanilla ice cream, hot fudge topping, crushed cream-filled
chocolate cookies and maraschino cherries!
Black
Forest Upside-Down Sundae
- 1 (10-ounce) jar maraschino
cherries, drained
1 quart vanilla ice cream, softened
1/2 cup hot fudge topping
10 cream-filled chocolate cookies (such as Oreos), crushed
Maraschino cherries with stems, for garnish
- Line a 5-cup gelatin mold
or bowl with aluminum foil. Arrange 12 whole cherries on the
bottom of the foil.
- Chop remaining cherries;
fold into softened ice cream. Spoon half of the ice cream mixture
into bottom of mold. Spoon fudge topping over ice cream; spread
remaining ice cream over the fudge topping. Sprinkle cookie crumbs
over top of ice cream; press lightly.
- Freeze 4 to 6 hours or
until firm.
- Carefully pull foil out
of mold and unmold with cookie crumbs on bottom on a chilled
plate. Garnish with maraschino cherries with stems, if desired.
Makes 8 servings.
Note: This dessert can
be made up to one week ahead; cover with foil.
Recipe and photograph are
provided courtesy of the Cherry Marketing
Institute.
