3 hr. 50 min.
- Add enough water to reserved cherry juice to measure 1/2 cup; pour into medium saucepan. Add 1/2 cup sugar, dry gelatin mix and cornstarch; mix well. Bring to boil, stirring occasionally; cook and stir 2 min. Cool 20 min.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Stir in 1/4 cup COOL WHIP; spread onto bottoms of pie crusts. Top with sweet cherries and gelatin glaze. Refrigerate 3 hours.
- Meanwhile, use fork to dip pretzels, 1 at a time, into chocolate; holding pretzel over bowl, gently shake off excess chocolate. Place pretzels on waxed paper-covered baking sheet. Refrigerate 15 min. or until ready to use.
- Decorate tops of tarts with pretzels and remaining ingredients to resemble reindeer as shown in photo.
View all nutritional information
Calories 300, Total Fat 13g, Saturated Fat 7g, Cholesterol 25mg, Sodium 240mg, Carbohydrate 44g, Protein 3g