Black Forrest Dream Dessert Recipes

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.
• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.
• In a microwave, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set.
• Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired. Enjoy!

Steps:

• 1. In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13 x 9 x 2 in baking dish. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool on wire rack.
• 2. In a small mixing bowl, beat cream cheese until fluffy. Add confectioner's sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.
• 3. In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisk constantly. Pour over cherry fillig. Chill for 2 hours or until set.
• 4. Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired.

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
• Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.