Ingredients
3-3/4 cups boiling water
4 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
7 oz. BAKER'S Semi-Sweet Chocolate, divided
2 cups canned evaporated milk
1 cup thawed COOL WHIP Whipped Topping
Method
Sources
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Recipe1M+
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Professional chocolate callets — tempering, ganache, mousse
Fine oil mist for grilling, baking, salad — control without aerosol
Professional gel colors — intense color without thinning batter
Alkalized cocoa — darker color, smoother flavor for European-style baking
Heat-resistant spatulas for folding, stirring, scraping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional chocolate callets — tempering, ganache, mousse
Fine oil mist for grilling, baking, salad — control without aerosol
Professional gel colors — intense color without thinning batter
Alkalized cocoa — darker color, smoother flavor for European-style baking
Heat-resistant spatulas for folding, stirring, scraping
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add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. microwave 6 oz. chocolate and evaporated milk in microwaveable bowl on high 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. add to gelatin; beat with mixer until blended. pour into 8-cup mold sprayed with cooking spray. refrigerate 4 hours or until firm. meanwhile, melt remaining chocolate as directed on package. dip cherries in chocolate; place on waxed paper-covered baking sheet. refrigerate until ready to use. unmold dessert onto plate. serve topped with cool whip and cherries.