3/4 cup chopped maraschino cherries
with 7 tablespoons of the juice reserved, divided
(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.
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.
Yield: 3 dozen or 36 servings, one bar each
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.