A dead easy traybake that is 'dreamy' because this is a retro recipe from the 70s. If you don't have cocktail cherries, use tinned, drained black cherries. Enjoy!
Don't think i will be making this recipe again was far too gooey for my liking. - 10 Mar 2012
I didn't fancy layering biscuit crumbs on melted butter in tin so mixed them together then pressed mixture into tin - as you would for a cheesecake base. Once cooked I chilled in fridge - much easier to cut and lift from the tin. - 20 Apr 2016
So easy, and ooey gooey good. While cutting these into bars to take to work, I couldn't stop cutting little pieces to sample myself. These are delicious little bars. They remind me of a seven layer bar, but the cherries are a wonderful addition. I followed other reviewers by combining the crumbs with the butter and then pressing the crust into a foil lined pan. After baking, I cooled to room temperature and then refrigerated overnight to set up. I let it sit for about 30 minutes before cutting and they came right off the foil. These not only taste great, but they are so pretty, especially for the holiday season. - 03 Dec 2010 (Review from Allrecipes US | Canada)