Cherry Bourbon Ice Box Cake
1 6oz. box of cherry flavored jello
1 3/4 cup boiling water
1/2 cup bourbon
1 1/4 cup cold water
1 16oz container of vanilla whipped topping
2 cups chopped chocolate mint cookies
1 cup chopped pinot noir chocolate covered cherries
8 pinot chocolate covered cherries
12 fresh or frozen (thawed) cherries
In a large bowl dissolve jello in boiling water. Whisk in bourbon and cold water until blended.
Divide jello mixture evenly between two bowls.
In one bowl, fold in half of the 16 oz container of whipped topping (8oz) with jello until smooth and creamy. Set aside
Line a rectangular cake or loaf pan with plastic wrap.
Fill the bottom and tightly pack with 1/2 cup chopped cookies and 1/4 cup chopped pinot noir chocolate covered cherries.
Pour in 1 to 1 1/2 cups of creamy jello mixture and refrigerate until firm (12 minutes).
Remove from fridge and pour in 1 to 1 1/2 cups of just jello mix and refrigerate until firm (12 minutes).
Remove from fridge and top the next layer with 1/2 cup whipped topping followed by a layer of 1/2 cup chopped cookies and 1/4 cup chopped chocolate cherries.
Repeat these layers until cake pan is filled. Wrap with plastic and chill for 2 hours or overnight.
Remove from pan and remove plastic wrap. Spread remaining whipped topping over the tops and sides and sprinkle with remaining chopped pinot noir covered cherries. Garnish with fresh or frozen cherries and whole pinot noir chocolate covered cherries.
Slice and serve.