Cherry Gelatin Cream Cake with Chocolate Drizzle

Directions

1. Wash hands with soap and water.

2. In a large bowl, combine cherry gelatin and boiling water. Stir until gelatin is dissolved, about 3 minutes. Pour into an 8-inch square pan that has been coated with cooking spray. Refrigerate for 3 hours or until firm.  

3. Dip bottom of pan in warm water for 15 minutes and cut into squares. Set aside.

4. In a medium bowl, combine vanilla wafers, sugar and butter. Press into a greased 13x9-inch pan. Chill for 1 hour.

5. In a small bowl, combine unflavored gelatin and cold water. Stir and let sit for 5 minutes.

6. In a small saucepan, bring cherry juice to a boil. Stir in unflavored gelatin mixture until dissolved. Transfer to a large bowl and let cool completely.  

7. Once cool, whisk in 11/2 containers whipped topping. Gently fold in gelatin cubes and spoon over crust. Cover and chill for 1 hour.

8. Top with remaining whipped topping, spreading it out in an even layer. Cover and chill for at least 1 hour.

9. When ready to serve, drizzle top with melted chocolate.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!