I developed a recipe which is fairly unheard of for me! Plus, you can get everything from Aldi, AND you can easily make it dairy free.
WIN! WIN!! WIN!!!
To start off, we're going to make cookie dough.
For a tart (or pie...you can use a pie plate if you want).
We are SO edgy around here ;)
This is adapted from my old school Betty Crocker cookbook that is out of print.
I believe that makes this vintage which is even cooler!
1 cup sugar
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 ounces unsweetened baking chocolate, melted and cooled
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
For later, you'll need an 8 oz tub of Cool Whip and a can of cherry pie filling.
Mix together the sugar, oil, vanilla and almond extract, and chocolate in a large bowl. Mix in egg, one at a time. Stir in the flour, baking powder, and salt.
Cover and refrigerate for 3 hours or up to overnight.
Now at this point, you can make cookies, OR you can make a tart.
We're making a tart.
Get out your tart pan or pie pan.
The girls (pre-hair do), were very excited to show you the tart pan. It's aqua which I love.
A tart pan has a bottom that easily comes out and the sides are ruffle-y...or fluted.
Using nonstick spray, spray the living daylights out of the pan.
I'm not joking. This is no time to be stingy!
Press the cookie dough on to the bottom of the pan and a little bit up the sides.
I made 3 mini desserts in custard dishes for the girls.
The girls were equally excited about those, too!
Oh, your oven should be preheated to 350 :)
Bake the custard dish for about 10 minutes and the tart for 16 minutes.
You can see how the cookie gets a little puffy.
As soon as it's out of the oven, use the end of a wooden spoon to pat down the middle so you have a nice cookie cup.
Then, when the tart is done, you do the same thing. I used a measuring cup, though, because I'm all about maximizing efficiency...or something like that :)
Also, using a knife or skinny spatula, make sure that the cookie/crust isn't sticking to the sides of the pan. You're going to be removing the side of the pan, and you don't want the cookie/crust to go with it.
Let it cool completely.
Now, doesn't that look delicious?
Next, put a single layer of cherry pie filling in the crust.
Top with Cool Whip or whipped cream.
If you want it to be dairy free (which I did, because I was making it for a friend who is lactose intolerant), use Cool Whip.
Am I the only one who thinks it's creepy that there's no dairy in Cool Whip (or Oreos, for that matter)? I'm sure I don't want to know what's in there...it's just so darn delicious!
Once the tart is topped, put it in the fridge for at least an hour.
Remove the side of the pan before serving.
The beauty of the cookie crust is that it stays chewy, with the exception of the tiniest bit of crisp on the top edges.
And, yes, go ahead and top it with some mini chocolate chips. They add some nice texture to the smoothness of the Cool Whip, the pop of the cherries, and the chewiness of the crust.
I served this when we had friends over for supper and it was a home run!
Or a touchdown.
It is football season after all :)