Black Forest Pie

Keebler

1 premade graham cracker crust (6 oz)
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
1/4 c cocoa
1 egg
1/4 tsp almond extract
1 cup non-dairy whipped topping (cool whip) thawed
1 can (21 oz) cherry pie filling, chilled

1. Preheat oven to 350. Beat cream cheese until fluffy; add sugar and cocoa, mix well. Add egg and almond extract.
2. With spatula, scrape filling into crust, spread evenly.
3. Bake 35 minutes. Cool and refrigerate. Just before serving, top with non-dariy whipped topping and cherry pie filling

*Hint: stoften cream cheese in microwaveo n high 15-20 seconds

Black Forest Cake

2 (20 oz) cans tart pitted cherries, undrained
1 c granulated sugar
1/2 c cornstarch
1-1/2 tsp vanilla
2 (9 inch) chocolate cake layers baked and cooled
3 cups cold whipping cream
1/2 c. confectioners sugar
1. Drain cherries reserving 1/2 c juice. Combine reserved juice, cherries, granulated sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

2. Split each cake layer into half horizontally. Crumber one half layer and set aside.

3. Beat whipping cream and the confectioners sugar in large bowl until stiff peaks form. Reserve 1-1/2 cups whipped cream for decorative piping

4. Place one cake layer on serving plate. spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer. 1 cup whipped creamand 3/4 cup cherry topping; top with third cake layer

5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

6. Spoon reserved 1-1/2 cups whipped cream into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake