Select a size: | | | |
| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
Ingredients
- FOR THE CHERRY SAUCE:
- 6 ounces, weight Cherries, Pitted
- ¼ cups Granulated Sugar
- ½ cups Water
- FOR THE COOKIE CRUST:
- 3-½ ounces, weight Biscoff Cookies Or Graham Crackers
- ½ teaspoons Instant Coffee Granules
- 2 Tablespoons Granulated Sugar
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- 3 Tablespoons Butter, Melted
- 2 cups Vanilla Yogurt
Preparation Instructions
To make the cherry sauce:
Place cherries, sugar and water in a medium saucepan. Cook until cherries burst and the sauce thickens a bit then remove from heat. Cool completely.
For the cookie crust:
In a food processor, crush cookies until you have fine crumbs. Add coffee granules, both sugars and cocoa powder. Pulse for 30 seconds.
Add melted butter. Pulse for about a minute. Transfer into a small bowl. Set aside.
To assemble:
Prepare your serving dishes. Place cocoa cookie crumbs on the bottom, pressing gently. Top with 3-4 tablespoons of of yogurt (depending on your dishes). Top with a layer of cherry sauce. Top with more yogurt.
Sprinkle with remaining cookie crumbs or shaved chocolate and a fresh cherry. Serve right away or store in the fridge for up to 2 hours.
