Black Forest Upside-Down Cherry Juice Sundae This easy-to-prepare dessert is a crowd pleaser. • 1 (10-ounce) jar maraschino cherries, drained • 1 quart vanilla ice cream, softened • 1/2 cup hot fudge topping • 10 cream-filled chocolate cookies (such as Oreos), crushed • Maraschino cherries with stems, for garnish • 1/4 teaspoon cherry juice concentrate Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole cherries on the bottom of the foil. Chop remaining cherries; fold into softened ice cream. Spoon half of the ice cream mixture into bottom of mold. Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping. Sprinkle cookie crumbs over top of ice cream; press lightly. Drizzle cherry juice over the top. Freeze 4 to 6 hours or until firm. Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate. Garnish with maraschino cherries with stems, if desired. Makes 8 servings. Note: This dessert can be made up to one week ahead; cover with foil. Check out for tart cherry juice recipes at http://www.traversebayfarms.com/cherryjuice.htm
