These pretty little cookies are part cherry pie, part cheesecake, and part chocolate covered cherry, all wrapped up in a fun-to-eat package. And you’ll probably have some extra pie filling in your can–save it for ice cream, or just eat it with a spoon! I used almond extract to flavor the cream cheese, because I love the flavor, but vanilla will work too.
And who doesn’t love ice cream sandwiches? The softer, refrigerated chocolate wafers were very similar to the chocolate cookie part of an ice cream sandwich, which we preferred to the crispier, just-made cookie sandwiches.
Which might seem like a bad thing….but in this case, it’s not. For starters, they taste best cold.Īnd the chocolate cookie softens a bit the longer they sit. We all agreed these sandwich cookies tasted better, and were easier to eat after they’d spent some time in the refrigerator. But if your store carries a different brand, I’m sure they’d work just as well.Īdd some canned cherry pie filling, along with some sweetened cream cheese, and you’ve got an easy but elegant dessert that’s perfect for Valentine’s Day, or any special occasion. It’s really the only ready-made chocolate wafer cookie I’m aware of. I used Nabisco Famous Chocolate Wafers for this recipe.
#Black forest cheesecake taste of home full#
My family agrees! My husband couldn’t stop raving about these cherry filled chocolate cookies, and saying things (with his mouth full of cookie) like, “I think I’ll just have one more.” I figured these would be good, but I didn’t expect them to be SO good. If you’re looking for a ridiculously easy, amazingly delicious treat to satisfy your chocolate cravings, you must make these No-Bake Black Forest Cookies! Once cooled, top with whipped topping, some chocolate shavings and cherries.NO-BAKE BLACK FOREST COOKIES - Sweetened cream cheese and cherry pie filling are sandwiched between store-bought chocolate wafer cookies, then finished off with a drizzle of chocolate ganache.Pour the chocolate ganache over the cake and allow it to set.These can be refrigerated these until ready to use. Using a vegetable peeler or grater, create chocolate shavings from the chocolate bar.Mix the two together until a nice thick ganache is made. Place the chocolate chips into a bowl, pour the heated cream over the top and allow it to sit for a few minutes. Simmer the heavy cream on the stove just until it’s ready to boil.Allow the cake to cool for 10 minutes and then invert onto a cooling rack to completely cool. Spoon the rest of the batter on top of the pie filling and spread it across the top, sealing the sides of your cake.Spoon the cherry pie filling into the well, spread it all the way around, making sure it’s filled but not so full it touches the edges of the pan.Using the spoon, push the sides up in the middle and outer edge to create a well in the middle. Spoon half of the batter into the bottom of the bundt pan.In a large bowl, add the cake mix, chocolate pudding mix, greek yogurt, oil and eggs and mix until well combined.Preheat oven to 350 degrees and prepare a bundt pan with non stick spray.
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