JELL-O Chocolate Cherry Bombs
1/3 cup boiling water
1pkg (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained
Add boiling water to gelatin in medium bowl; stir 2 minutes or until completely dissolved.
Microwave evaporated milk and chocolate in a microwaveable bowl on HIGH 2 minutes or until chocolate is melted and mixture is blended, stirring each minute.
Add to gelatin; whisk until blended. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 minutes.
Top with cherries, pressing in slightly to stick. Refrigerate 20 minutes or until firm. Unmold to serve.
Variation: Substitute mini muffin pan or ice cube tray for paper cups.
Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.