#cherryontop

A delicious no-bake treat, Cherry Chocolate Eclair Cake combines the rich tastes of chocolate and cherries with the velvety smoothness of pudding and graham crackers. It's the ideal dessert for any situation.

Ingredients: 2 packages 3.4 oz each instant chocolate pudding mix. 3 cups cold milk. 1 cup whipped cream or whipped topping. 1 box 16 oz graham crackers. 1 can 21 oz cherry pie filling. 1 cup semi-sweet chocolate chips. 1/2 cup powdered sugar. 1 tsp vanilla extract.

Instructions: In a large bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens. Gently fold in the whipped cream or whipped topping until well combined. Place a layer of graham crackers in the bottom of a 9x13-inch baking dish, breaking them to fit as needed. Spread half of the chocolate pudding mixture over the graham crackers. Add another layer of graham crackers on top of the pudding mixture. Spread the cherry pie filling over the graham crackers. Add a final layer of graham crackers on top of the cherry pie filling. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring until smooth. Pour the melted chocolate over the top layer of graham crackers and spread it evenly. In a separate bowl, mix the powdered sugar and vanilla extract to make a glaze. Drizzle the glaze over the chocolate-covered graham crackers. Refrigerate the cake for at least 4 hours or until set. Serve chilled, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

With these rich and fudgy brownies, you can enjoy the rich flavors of Black Forest cake. The cherry pie filling gives each bite a burst of fruity sweetness and goes great with the chocolate.

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/2 cup cherry pie filling.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put flour, sugar, cocoa powder, eggs, vanilla extract, and salt in a large bowl. Mix the ingredients together. Mix everything together well. Add the chocolate chips and mix them in. Once the baking pan is ready, spread half of the batter into it. Spread the cherry pie filling out evenly on top of the batter. Cover the cherries with the rest of the batter, making sure it covers them evenly. Put it in an oven that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Before cutting the brownies into squares, let them cool in the pan.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Root Beer Float Cupcakes have all the great flavors of a classic root beer float. Root beer batter makes these moist and fluffy cupcakes. They come with a creamy root beer frosting, a scoop of vanilla ice cream, and a cherry on top. It's a sweet treat that will make you think of soda floats from your childhood.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup root beer. 1/4 cup buttermilk. 1/4 cup root beer extract. 1/4 cup heavy cream. 2 cups confectioners' sugar. 1/4 cup vanilla ice cream, for garnish. Maraschino cherries, for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and stir in the vanilla extract. Combine the root beer and buttermilk in a measuring cup. Add the dry ingredients to the butter mixture in three parts, alternating with the root beer mixture, beginning and ending with the dry ingredients. Pour the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, beat together the root beer extract, heavy cream, and confectioners' sugar until smooth and creamy. Frost the cooled cupcakes with the root beer frosting. Top each cupcake with a small scoop of vanilla ice cream and garnish with a maraschino cherry. Serve and enjoy your Root Beer Float Cupcakes!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the tropical flavors of a classic Pina Colada in the form of a refreshing smoothie. This Pina Colada Smoothie is a creamy blend of frozen pineapple, coconut milk, Greek yogurt, and a touch of honey, all topped with optional pineapple slices and maraschino cherries for a true vacation vibe.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes. Pineapple slices and maraschino cherries for garnish optional.

Instructions: In a blender, mix together Greek yogurt, coconut milk, honey, frozen pineapple chunks, and vanilla extract. If you need to, add more coconut milk to get the consistency you want. Blend until smooth and creamy. Blend the smoothie again after adding the ice cubes until it is thick and cold. Put the Pina Colada Smoothie into glasses. If you want, you can decorate them with pineapple slices and maraschino cherries. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Pineapple Upside Down Cookies are a tropical take on a traditional dessert. They are soft, chewy, and utterly delicious, thanks to the goodness of pineapple and maraschino cherries.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped pineapple. 1/4 cup maraschino cherries, halved. 1/4 cup brown sugar for topping.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and 1/4 cup of brown sugar until light and fluffy. Add the egg and vanilla extract to the mixture, beating until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped pineapple and halved maraschino cherries into the dough. Take about a tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet and flatten slightly with your palm. Repeat the process with the remaining dough, leaving enough space between cookies for spreading. Sprinkle a pinch of brown sugar on top of each cookie. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Pineapple Upside Down Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

These float popsicles are a fun take on the classic treat from the soda fountain. Cola and chopped cherries are mixed with smooth vanilla ice cream, and then the mixture is frozen into cool popsicles.

Ingredients: 2 cups vanilla ice cream. 1 cup cola. 1/4 cup maraschino cherries, chopped. 1/4 cup whipped cream.

Instructions: In a blender, combine vanilla ice cream and cola. Blend until smooth. Stir in chopped maraschino cherries. Pour mixture into popsicle molds, leaving a little space at the top. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove from molds and garnish with whipped cream before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

A delicious take on the traditional donut are these Chocolate Tahini Donuts. A well-balanced flavor profile is produced by the marriage of sweet cherries, nutty tahini, and rich chocolate. Any time of day, they're ideal for a sweet treat!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup tahini. 1/4 cup unsalted butter, melted. 1/2 cup buttermilk. 1 large egg. 1 tsp vanilla extract. 1/2 cup chopped cherries fresh or frozen. 1/4 cup chocolate chips. Vegetable oil for frying.

Instructions: Mix the flour, sugar, baking soda, baking powder, and cocoa powder in a mixing bowl. Whisk together the tahini, buttermilk, egg, vanilla extract, and melted butter in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Stir in chocolate chips and chopped cherries. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. Small portions of the donut batter should be carefully dropped into the hot oil using a spoon or piping bag. Fry for 2 to 3 minutes on each side, or until golden brown. Using a slotted spoon, remove the donuts from the oil and set them on a plate covered with paper towels to drain any remaining oil. For added decadence, you can choose to drizzle melted chocolate over the donuts after they've cooled slightly. Enjoy the Chocolate Tahini Donuts after serving them with a cherry on top!

Prep Time: 15 minutes

Cook Time: 15 minutes