Ingredients
- 1 pkg (1.9 oz/54 g) frozen mini phyllo shells (15 shells)
- 3/4 cup (175 mL) mini semi-sweet chocolate morsels, divided
- 1 tsp (5 mL) canola oil
- 1 jar (10 oz) maraschino cherries with stems (about 30 cherries), rinsed, drained and patted dry, divided
- 2 oz (60 g) cream cheese, softened
- 1/4 cup (50 mL) powdered sugar
- 1/8 tsp (0.5 mL) almond extract
- 1/2 cup (125 mL) thawed frozen whipped topping
Preparation
Step 1
1 Preheat oven to 350ºF (180ºC). Bake phyllo shells on Medium Sheet Pan 3-5 minutes or until crisp. Remove shells from oven and cool slightly.
2 Set aside 2 tbsp (30 mL) of the chocolate morsels. Microwave remaining chocolate and oil uncovered on HIGH 30-60 seconds or until almost melted, stirring every 20 seconds.
3 Line Small Sheet Pan with a piece of Parchment Paper. Leaving stems intact, dip 15 cherries into melted chocolate and place onto parchment. Refrigerate 10 minutes or until chocolate is set.
4 Pour remaining melted chocolate into a small resealable plastic bag and trim the corner. Squeeze chocolate evenly into shells.
5 Remove stems and finely chop remaining cherries using Food Chopper. Firmly pat cherries dry with paper towels.
6 To make the filling, mix cream cheese, powdered sugar and almond extract until smooth.
7 Stir in chopped cherries and whipped topping; mix until stiff. Stir in reserved chocolate morsels.
8 Scrape filling into small resealable plastic bag; trim corner and squeeze filling evenly into shells. Top with one chocolate-dipped cherry.