Black Cherry Fudge Pie Recipes

24 EASY CHERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

BLACK CHERRY SWIRL FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes., Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.

FUDGY CHERRY-CREAM CHEESE PIE

Steps:

• Heat oven to 450.
• Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan.
• Bake 9 to 11 minutes or until light golden brown.
• Cool completely, about 35 minutes.
• Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until fluffy.
• Gently stir in whipped cream for filling.
• Set aside.
• Stir hot fudge topping to soften.
• Spread in bottom of shell.
• Carefully spread cream cheese mixture over fudge layer.
• Spoon the pie filling evenly over cream cheese mixture.
• Refrigerate about 2 hours or until firm.
• Just before serving, garnish individual servings with whipped cream and chocolate curls.

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

SLOW-COOKER BLACK FOREST CAKE

Steps:

• Make cake batter as directed on box.
• In 3 1/2- to 4-quart slow cooker, pour melted butter. Pour in cake batter (do not stir). Add cherry pie filling, pouring into center.
• Cover; cook on low heat setting 2 to 4 hours or until toothpick inserted in center comes out clean. Serve warm in bowls topped with whipped topping.

SWEETHEART FUDGE PIE

Steps:

• Cream butter; gradually add brown sugar, beating at medium speed on an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add melted chocolate, coffee granules, and rum extract; mix well.
• Stir in flour and 1 cup chopped walnuts.
• Pour mixture into pastry shell.
• Bake at 375 degrees for 25 minutes; cool completely.
• Chill.
• Garnish, if desired.