- 4 (1 ounce) squares BAKER'S Unsweetened Chocolate
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
- 3/4 cup chopped maraschino cherries
- 7 tablespoons maraschino cherry juice, divided
- 2 ounces PHILADELPHIA Cream Cheese, softened
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees F. Line 13×9-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 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. 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 min. or until wooden toothpick 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.