2 vanilla ice cream sundae cups
2 chocolate-covered cherries
1/4 cup seedless raspberry jam
1/3 cup chocolate hard-shell ice cream topping
1/4 cup whipped cream
2 tablespoons chocolate syrup
Let ice cream cups stand at room temperature 5 minutes to soften slightly. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze until firm.
Carefully loosen ice cream from containers; invert onto a waxed paper-lined plate. Spread jam over ice cream; freeze until firm.
Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup. Yield: 2 servings.
Recipe found here: Cherry Bombs