3/4 cup chopped maraschino cherries with 7 tablespoons of the juice reserved, divided
2 ounces (1/4 of 8 ounce package) Philadelphia Cream Cheese, softened
1/2 cup powdered sugar
Heat oven to 350 degrees F. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Set aside.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Add granulated sugar; mix well.
Blend in eggs and vanilla extract.
Add flour and dry pudding mix; mix well.
Stir in 1/2 cup of the cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. (Do not overbake.)
Cool in pan on wire rack.
Mix cream cheese, powdered sugar and remaining cherry juice until well blended.
Drizzle over cooled dessert; top with remaining 1/4 cup cherries. Use foil handles to remove dessert from pan before cutting into bars.
Store in tightly covered container in refrigerator.
How to drizzle frosting easily: Place freezer-weight resealable plastic bag inside small bowl or measuring cup with top of bag extending over top of bowl. Fill bag with frosting; seal bag. Cut small hole in one of the bottom corners of bag. Squeeze frosting through hole onto bars.
Per serving: Calories 140 Total fat 6g Saturated fat 4g Cholesterol 30mg Sodium 85mg Carbohydrate 21g Dietary fiber 1g Sugars 16g Protein 1g
Vitamin A 4% DV Vitamin C 0% DV Calcium 0% DV Iron 4% DV