Mix 1 cup of the crushed cookies and the butter; press firmly onto bottom of 9-inch square pan. Set remaining crushed cookies aside for later use.
Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cherries and corn syrup; stir until well blended. Refrigerate 30 minutes or until slightly thickened. Pour over crust.
Refrigerate 3 hours or until firm. Spread with whipped topping just before serving; sprinkle with the remaining crushed cookies. Cut into 16 squares to serve. Store leftover dessert in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 1 square each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.