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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

1. Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole cherries on the bottom of the foil.
2. 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.
3. Freeze 4 to 6 hours or until firm.
4. 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.