Reindeer Cherry Cheesecake Tarts

By margiekyle

Ingredients

• 1 pkg. (12 oz.) frozen cherries, thawed, juice reserved and divided
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
• 1 Tbsp. cornstarch
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup thawed COOL WHIP Whipped Topping, divided
• 2 pkg. (4 oz. each) mini graham cracker pie crusts (12 crusts)
• 24 miniature pretzel twists
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 24 miniature semi-sweet chocolate chips
• 12 maraschino cherries, well drained

Details

Servings 12
Preparation time 30mins
Cooking time 260mins
Adapted from kraftrecipes.com

Preparation

Step 1

Add enough water to reserved cherry juice to measure 1/2 cup; pour into medium saucepan. Add 1/2 cup sugar, dry gelatin mix and cornstarch; mix well. Bring to boil, stirring occasionally; cook and stir 2 min. Cool 20 min.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Stir in 1/4 cup COOL WHIP; spread onto bottoms of pie crusts. Top with sweet cherries and gelatin glaze. Refrigerate 3 hours.

Meanwhile, use fork to dip pretzels, 1 at a time, into chocolate; holding pretzel over bowl, gently shake off excess chocolate. Place pretzels on waxed paper-covered baking sheet. Refrigerate 15 min. or until ready to use.

Decorate tops of tarts with pretzels and remaining ingredients to resemble reindeer as shown in photo.