Chocolate Cherry Dessert – a delicious recipe with chocolate wafers, butter, sour cream, chocolate pudding, milk, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush up the chocolate wafers a few at a time in a big zip lock bag. **(all areas may not have chocolate wafers, it is a cookie like Oreos but without the cream, not a sandwich cookie)**.
2
Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
3
Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
4
With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
5
Refrigerate the crust for 30 minutes or until firm.
6
Put the sour cream, milk, and the dry pudding mix into a big bowl, and with an electric mixer beat on low for about a minute, until smooth (then be sure to scrape down the sides of the bowl and mix again for about 30 seconds).
7
Spread the pudding mixture evenly over the wafer crust.
8
Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
9
Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
10
Cut up and enjoy!
3865
kcal
Calories
229
g
Fat
403
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 26 chocolate wafers, 1/4 cup butter or 1/4 cup margarine, melted, 8 ounces sour cream, 1 1/2 ounces instant chocolate pudding mix (the 4 servings size), and more.
Yes, Chocolate Cherry Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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